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
Season Chicken and Prepare Oven
The temperature of your oven will be 425F.
Pat the chicken dry on both sides before adding spices to allow better adherence.
Season with salt, pepper, and 3/4 tsp of garlic powder on both sides.
Brown the Chicken in an Oven-Safe Skillet
Using an oven-safe skillet, heat olive oil at medium-high heat.
When the oil shimmers is when the chicken can be added for browning, about ~3-4 minutes per side.
The purpose is not to cook the chicken fully — only to get good searing for the purpose of adding flavor.
Add Vegetables and Remaining Seasonings
The carrots, potatoes, chopped rosemary, and remaining garlic powder (3/4 tsp) are added to the skillet.
All contents tossed to coat the vegetables and to incorporate them with drippings and olive oil from browned chicken.
Ensure potatoes are cut small enough that the time to cook through will equal the time the carrots take to become fork-tender.
Cover and Bake To Incorporate Flavors and Cook Through
Cover skillet and bake for approximately 30 minutes or until vegetables become fork-tender and chicken reaches 165 degrees.
You can add a few tablespoons of chicken broth or water to help create steam and make it easier to loosen any sticking vegetables when checking for doneness.
The rosemary will infuse flavor while the juices from the chicken provide moisture to 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.
