Ingredients (~6 servings)
- 3 chicken breasts, cut in half
- 1 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 Tbsp olive oil
- 3/4 lb baby carrots
- 1 1/2 lbs baby potatoes, quartered
- 3 Tbsp chopped fresh rosemary
Preheat Oven and Season the Chicken
Get your oven to 425F.
Season the chicken with salt, pepper, and 3/4 tsp of the garlic powder on both sides.
Make sure to pat the chicken dry first so the seasoning sticks better.
Brown the Chicken in an Oven-Safe Skillet
Heat the olive oil in your oven-safe skillet over medium-high heat.
Once the oil shimmers, add the chicken and brown for ~3-4 minutes per side.
You’re not cooking it through – just getting a good sear on both sides for flavor.
Add Vegetables and Remaining Seasonings
Add the carrots, potatoes, chopped rosemary, and remaining 3/4 tsp garlic powder to the skillet.
Toss everything together so the vegetables get coated with the oil and drippings from the chicken.
The potatoes should be cut small enough that they’ll cook through in the same time as the carrots.
Cover and Bake Until Vegetables are Tender
Cover the skillet and bake for ~30 minutes or until the vegetables are fork-tender and the chicken reaches 165F internal.
If the vegetables start sticking to the pan when you check them, add a few tablespoons of chicken broth or water to deglaze and loosen things up.
The rosemary will get fragrant and the chicken juices will help cook the vegetables.
Rosemary Chicken with Vegetables
Ingredients
~6 servings
- 3 chicken breasts cut in half
- 1 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 Tbsp olive oil
- 3/4 lb baby carrots
- 1 1/2 lbs baby potatoes quartered
- 3 Tbsp chopped fresh rosemary
Instructions
- Preheat oven to 425F.
- Pat chicken dry and season with salt, pepper, and garlic powder.
- Heat olive oil in oven-safe skillet over medium-high heat.
- Sear chicken 3-4 minutes per side until golden.
- Add carrots, potatoes, rosemary, and remaining garlic powder to skillet.
- Toss vegetables to coat with oil and chicken drippings.
- Cover skillet and bake 30 minutes until chicken reaches 165F and vegetables are tender.
- Add broth if vegetables start sticking.
