If you’ve been stuck in a boring chicken and veggies rut for dinner, this recipe is about to change your life. The flavor is next-level good, and after tons of testing, I feel like I’ve cracked the code to getting perfectly moist chicken and vegetables in a single pan! Even my kids love this recipe. It’s anything-but-boring and so easy to make!
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One-Pan Honey Rosemary Chicken Recipe
No more boring weeknight chicken and veggies around here. Let’s bring on the flavor! I could not be more obsessed with this One-Pot Honey Rosemary Chicken. If you’ve been stuck in a dinner rut lately, then I know you’re going to LOVE this chicken recipe! Here’s what’s great about it:
- It can be made entirely in one pan.
- Aside from marinating the chicken (which is optional or can be done the night before), this recipe only takes about 40 minutes to make total time!
- And most of that time is hands-off while the chicken bakes.
- The honey, rosemary, and lemon balance perfectly for a next-level flavor!
This truly is one of the best healthy dinner recipes!
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Rosemary Chicken Ingredients
You’ll only need a few simple ingredients (that are easy to find) for this recipe. Here’s what you’ll need:
Honey Rosemary Sauce
- Butter – Melted, easily make this recipe dairy-free with vegan butter instead!
- Minced Garlic
- Fresh Chopped Rosemary – Dried herbs work great too, but fresh is best.
- Salt/Pepper
- Honey
- Lemon Juice
Rosemary Chicken & Veggies
- Avocado Oil
- Chicken Breasts – Thinly sliced.
- Vegetables – Carrots, red potatoes, and asparagus are the main vegetables in this recipe. Broccoli and/or green beans would taste amazing, too!
- Lemon Slices
- Fresh Rosemary
How to Make Baked Rosemary Chicken
Baking rosemary chicken is one of the best ways to keep that juicy, deliciously herby flavor! Here’s how to make the recipe:
- Whisk the sauce and marinate the chicken (optional, but so worth it if you’re able to).
- Lightly brown the sliced chicken breasts in a skillet with deep sides.
- Add in the carrots and potatoes.
- Pour the leftover marinade/sauce over the chicken and veggies.
- Top with rosemary and lemon slices, then bake for about 30 minutes.
- Halfway through baking, add in the asparagus.
That’s it, enjoy! This Baked Rosemary Chicken recipe could not be easier.
Rosemary Chicken Breast Recipe Tips
- Marinate the chicken the night before to save time (and add the best flavor).
- If you don’t have time to marinate the chicken, simply let it sit in the sauce while you prep the other ingredients and preheat the oven!
- Easily to make this a dairy-free recipe with vegan butter.
- 1 pound of chicken is about 2 large chicken breasts or 3 smaller ones.
- This recipe would work with chicken thighs as well, but baking time may be just a tad different!
Can You Meal Prep Baked Rosemary Chicken?
Absolutely! Honey rosemary chicken is perfect for meal prep. Simply bake it according to the instructions below, then divide it into meal prep containers. Add a little bit of water or broth (about 1-2 teaspoons) to the dish, then reheat it in the microwave until evenly warm and enjoy! This recipe is also delicious as leftovers.
More Healthy Chicken Recipes
- Hot Honey Chicken Bowls
- French Onion Chicken
- Greek Chicken Rice Bowls
- Chicken Fajita Casserole
- BBQ Chicken Rice Bowls
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Garlic & Honey Baked Rosemary Chicken Breast
Equipment
Ingredients
Honey Rosemary Sauce
- 3 Tablespoons butter (melted)
- 1 Tablespoon minced garlic
- 2 Tablespoons fresh chopped rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 Tablespoons honey
- 1 Tablespoon lemon juice
Rosemary Chicken & Veggies
- 1 Tablespoon avocado oil
- 1 pound chicken breasts (thinly sliced)
- 1 cup sliced carrots
- 2 cups cubed red potatoes
- 1/2 medium lemon (sliced)
- 3 bunches fresh rosemary
- 1 bunch asparagus (chopped)
Instructions
- Preheat the oven to 425 degrees F.
- Whisk together all of the ingredients for the sauce.
- Pour over the chicken and let it marinate for about 30 minutes. If you’re in a hurry, skip the marinade and proceed to the next step. It'll still be delicious!
- Drizzle a cast iron skillet with avocado oil over high heat.
- Add the chicken and cook on each side for 1-2 minutes to get a slight brown (saving the leftover marinade and setting it aside).
- Add the carrots and potatoes around the chicken and pour the leftover marinade over the entire dish.
- Add the fresh rosemary bunches on top and some sliced lemons.
- Cover and bake for 15 minutes, then add in the asparagus and bake for an additional 10-15 minutes or until the potatoes are fork tender.
Video
Notes
- Easily make this recipe dairy-free with vegan butter!
Glenda says:
Flavors were great, but timing of this recipe did not work at all. Chicken was done in half the time of the potatoes and carrots. Had to take chicken out of pan early and was cold by the time everything else was cooked.
Shari says:
This recipe was quick, easy and tastes amazing. I’m adding to my regular rotation.
Jar Of Lemons replied:
Thanks, Shari. I’m glad you enjoyed this Rosemary Chicken!
Laura says:
This recipe was perfect for a quick, easy, and healthy weeknight meal. I used a combination of fresh carrots, asparagus, and radishes for the veggies. The simple sauce was so delicious! I made a side of quinoa which paired well with it. This will definitely become one of my “go to” weeknight meals!
Jar Of Lemons replied:
Laura, those veggies sound delicious! Thanks for making this and letting me know how it turned out!
Nancy says:
Are these bone in or boneless chicken breasts?
Christine McMichael replied:
Boneless chicken breasts. I hope you enjoy the recipe!
Addison says:
These flavors work so well together!
Audrey says:
Easy and so tasty!
Estee says:
Looks so good, and your photography is killing it!!!