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–+ servings
Chicken and vegetables in a dutch oven.

Rosemary Chicken with Vegetables

Amy Duska
Rosemary chicken with vegetables is a healthy dinner, that's on the table in under an hour from start to finish!
5 from 13 votes
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4

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

Calories: 292kcalCarbohydrates: 23gProtein: 27gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 72mgSodium: 196mgPotassium: 1077mgFiber: 4gSugar: 4gVitamin A: 7861IUVitamin C: 13mgCalcium: 36mgIron: 2mg