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+ servings
Chicken and vegetables in a dutch oven.

Rosemary Chicken with Vegetables

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Author: Amy Duska

Ingredients

  • 2 chicken breasts cut in half
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • ½ lb. petite baby carrots
  • 1 lb. petite baby potatoes cut into quarters
  • 2 tablespoons chopped fresh rosemary

Instructions

  • Preheat oven to 425°F.
  • Season the chicken with salt, pepper and ½ teaspoon of garlic powder. Add the olive oil to an oven-safe skillet and brown the chicken on both sides over medium-high heat on the stovetop.
  • Add the carrots, potatoes, chopped rosemary and remaining garlic powder. Toss the ingredients in the skillet to coat. Cover and bake in the oven for 30 minutes or until the vegetables are tender. If the vegetables are sticking to the pan, use a few tablespoons of chicken broth or water to help loosen them up and deglaze the pan. Serve immediately.
Nutrition Facts
Rosemary Chicken with Vegetables
Amount Per Serving
Calories 292 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 72mg24%
Sodium 196mg9%
Potassium 1077mg31%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 4g4%
Protein 27g54%
Vitamin A 7861IU157%
Vitamin C 13mg16%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.