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Rosemary Chicken with Vegetables

This is a simple one-pan dinner that gets tender vegetables and juicy chicken on the table in under an hour. I like using an oven-safe skillet since you can brown the chicken on the stovetop first, then toss everything in the oven.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

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.

Notes

Use an oven-safe skillet for easy one-pan cooking.
Tried this recipe?Leave a comment below & let me know!