This rosemary chicken recipe is an easy one-pan dinner made with simple, fresh ingredients and plenty of flavor. Tender chicken breasts are seasoned with fresh rosemary, garlic, and lemon, then baked alongside potatoes for a complete meal that’s perfect for busy weeknights or casual family dinners.
If you’re looking for a dependable chicken dinner that feels a little special without requiring extra effort, this recipe is a great choice. Everything cooks together in one pan, making both preparation and cleanup simple. The combination of rosemary, lemon, and garlic gives the chicken a fresh, savory flavor that pairs beautifully with the roasted potatoes.
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Ingredient Notes + Variations
- Customize the vegetables. The vegetables in this rosemary chicken recipe can be easily adapted to suit your family’s preferences. Use favorite vegetables or whatever you have on hand.
- Try different cuts of chicken. Boneless skinless chicken thighs, chicken cutlets, or chicken tenders can be substituted for the chicken breasts. Adjust the baking time as needed depending on the size and thickness of the chicken.
- Don’t skip the lemon. Adding lemon slices or wedges is optional, but the fresh lemon juice adds brightness and complements the rosemary and garlic flavors.
- Vegetable additions. Cherry tomatoes, zucchini, green beans, onions, bell peppers, and Brussels sprouts all work well in this recipe.
- Potato substitutions. Red potatoes can be replaced with Yukon Gold potatoes, fingerling potatoes, or sweet potatoes. Cut the potatoes into similar-sized pieces so they cook evenly.
- Breadcrumb options. Fresh breadcrumbs add great texture, but panko breadcrumbs are an easy substitute and provide a slightly crispier topping.
- Fresh garlic substitution. If you prefer fresh garlic, replace the garlic powder with 2 to 4 minced garlic cloves, depending on your taste. Add the garlic to the olive oil mixture before drizzling it over the chicken and vegetables.
- Olive oil alternatives. Melted butter or avocado oil can be used in place of the olive oil for the breadcrumb topping.
Fresh Rosemary vs. Dried
The recommended ratio for fresh to dried rosemary is 3 to 1. Dried rosemary has a more pungent flavor, so it’s important to use less. To substitute dried rosemary for the fresh sprigs, add 1/2 to 1 teaspoon to the bread crumb mixture. It also works well to simply sprinkle dried rosemary on top of the bread mixture before adding the olive oil. If you prefer, fresh chopped rosemary can also be added to the bread mixture.
How To Make Rosemary Chicken
- Preheat oven to 375 degrees F.
- Spray a 9 x 13 baking pan with non-stick cooking spray.
- Toss the potatoes and carrots with 2 tablespoons olive oil in the 9 x 13 baking pan.
- Add salt & black pepper.
- Bake for 20 minutes.
- While potatoes and carrots are baking, combine bread crumbs, parmesan cheese, and garlic powder in a small bowl. Mix lightly with a fork.
- Remove pan from oven after 20 minutes.
- Move the vegetables to the edges of the pan.
- Place chicken breasts in the middle of the dish. Add salt and pepper.
- Coat the chicken breasts with a layer of light mayonnaise. (Optional)
- Generously cover the chicken breasts with the bread crumb mixture.
- Drizzle with olive oil and lay 4 sprigs of rosemary on top.
- Bake for 40 min. uncovered.
- If the chicken starts to brown too much, cover loosely with foil.
- Chicken is done when the internal temperature reaches 165 degrees F.
Tips For The Best Rosemary Chicken
- This crispy rosemary chicken recipe can be doubled, but you will have to use two pans. Just bake the chicken in one, and the veggies in another…or make two identical pans. This easy meal can also be assembled on a baking sheet or in an ovenproof skillet.
- This recipe can also be cut in half to feed just two people.
- For best results, keep the size of the vegetables as uniform as possible so they all roast at the same speed.
- The cooking times in the recipe card are a very good guide, but depending on your oven, you may need more or less time.
- Make sure your chicken is done by using a basic or instant-read thermometer. Chicken should be cooked to 165 degrees F.
- Discard the baked sprigs of rosemary before serving. If you want to garnish your plates, use fresh rosemary that hasn’t been in the oven.
This rosemary chicken recipe is simple enough for a weeknight meal but special enough to serve when family or friends gather around the table. The combination of rosemary, garlic, lemon, and roasted vegetables creates a flavorful dinner with very little hands-on work, and leftovers reheat beautifully the next day.
Rosemary Chicken Recipe with Vegetables
Ingredients
- 1 lb. small new potatoes
- 2 cups baby carrots
- 2 tablespoons olive oil
- salt & pepper
- 1/2 cup fresh bread crumbs or panko crumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 4 boneless chicken breast pieces
- 4 sprigs fresh rosemary
- 2 tablespoons light mayonnaise (optional)
- 1 lemon (optional)
Instructions
- Preheat oven to 375 degrees F.
- Spray a 9 x 13 baking pan with non-stick cooking spray.
- Toss the potatoes, carrots, and lemon wedges with 2 tablespoons olive oil in the 9 x 13 baking pan.
- Add salt & pepper.
- Bake for 20 minutes.
- While potatoes and carrots are baking, combine bread crumbs, parmesan cheese, and garlic powder in a bowl. Mix lightly with a fork.
- Remove pan from oven after 20 minutes.
- Move the vegetables to the edges of the pan.
- Place chicken breasts in the middle of the dish. Add salt and pepper.
- Coat the chicken breasts with a layer of light mayonnaise. (Optional)
- Generously cover the chicken breasts with the bread crumb mixture.
- Drizzle with olive oil and lay 4 sprigs of rosemary on top.
- Bake for 40 min. uncovered.
- If the chicken starts to brown too much, cover loosely with foil.
- Chicken is done when it reaches 165 degrees F.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you try this recipe, I’d love to hear what you think. A quick rating or comment is always appreciated, and helps other readers too.
If you enjoy cooking with fresh herbs, be sure to check out my tips for growing rosemary, along with two more favorite rosemary recipes: rosemary bread and rosemary roasted red potatoes. They’re all easy ways to make the most of a fresh rosemary plant and bring even more flavor to everyday meals.
Shop & Source
- 9 x 13 inch Pyrex baking dish
- Mini food processor
- Round wood board
- Blue colander
- Blue plaid towels (similar)
- Beaded flatware
- Similar beaded flatware
- Vintage Liberty Blue Dinnerware
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Made this for Christmas dinner for myself and my three picky toddlers. I loved it and was thrilled that my littles did too! My 4 year old daughter even asked for seconds on the potatoes (even though there was weird green spice – aka “rosemary” on them)!
This looks absolutely delicious!! Looking forward to trying this dinner out on my family.
@tisonlyme143
Nice healthy dinner with great flavor. Wouldn’t change a thing. Perfect
This is one of our favorite meals ever…and I’m so glad you liked it. Thank you for the comment, and the rating. I appreciate it very much!
Hi Ann, Thank you for this great and easy recipe! I used to cook and bake a lot but as the years go by, I now look for easy meals to serve my friends. I refuse at 79 to spend a whole day baking because we are having friends. Now, I feel that having friends is more important than long hours in front of the stove and being too tired by the time your friends arrive. I now prepare things that can be frozen like your blueberry cake and add a little whip cream and mint leaves “et VOILA!” Your chicken, Wow, you use little carrots and small potatoes, how easy is that!
Many thanks….from Quebec, Canada
Looking forward to making this! Perfect for us empty nesters.
I usually like to follow your recipes to the letter before I start making adjustments. Today’s problem was I didn’t have parking crumbs which I was sure I had. I crushed Pepperidge Farm herb seasoned stuffing mix and used that. So simple and tasty- I also pounded the rather large chicken breasts. I also added zucchini. Thanks for sharing a wonderful one dish meal. I will be doing this again
Very good! I especially liked the lemon wedges and fresh rosemary. Sometimes the hardest part of making a meal is thinking what to make. Your meal planning does help so much.
I am looking forward to making this dish. I do have one question. Do you bake the lemon in with the rest of it or just serve it with the finished dish?
Thanks!
Hi Sue…I bake the lemon in with the vegetables. It’s optional, but it adds a nice, fresh taste. Enjoy!
Ann, your recipes are so delicious! I can hardly wait to try this chicken recipe next week. I know we are really going to enjoy it. I love those one dish meals — and your recipes are the greatest and so easy to make! Thanks, again, Ann for always giving us these wonderful recipes! I appreciate you so much!
Ann, I’m going to make this for Sunday dinner with the whole family. One question can I coat the chicken breast with the panko mix all over. Like covering with it? Thank you. Love your blog
Hi Mary…yes that’s perfectly fine. It’s a bit more work but would be delicious!
This dish looks so good! Thanks for sharing, I will have to make this.
I made this tonight, Ann, and it was a hit! I will be making it again and again.
Yay…and thank you so much for the rating. Merry Christmas!
Thank you Ann. What a wonderful recipe – so easy and so delicious. My family loved it. Love your blog. Best wishes. Sandy
When the recipe says add chicken to dish, does this mean move veggies over and place chicken on bottom of dish; or on top of veggies??
Thanks!
Ginnie
Hi Ginnie! Move the veggies to the sides of the dish, and place the chicken in the middle, directly on the bottom of your pan. Enjoy!
Just ready to try this… two questions
Anyone tired sweet potatoes ???
And, cannot find sprig orfrosemary. :( …should I just sprinkle some from the container instead??
Thanks!!!
Ginnie
Sweet potatoes are delicious! I just made this a few weeks ago when my daughter was home. I used regular potatoes, sweet potatoes, and carrots. It was so good. Also, you can either just omit the rosemary, or sprinkle a bit of dried rosemary on the chicken. Enjoy!
OK Ann, the Rosemary Parmesan Chicken is in the oven and smells heavenly! I had to substitute potatoes but that is what is great about this recipe. I added fresh garlic and onions and my ! husband has asked me 4 times in the last hour when will the new dish be ready! I never thought about using left over buns for bread crumbs and had plenty in the freezer. Thanks for all your great recipes and excellent directions.
Loved this recipe. Will use again. My only problem was the rosemary sprigs burned. Maybe soaking them first in water? The chicken browned beautifully with the topping so I did not use tin foil.
Usually the rosemary sprigs are pulled out before serving. If you’d like to prevent them from burning, try rolling them in a bit of olive oil prior to adding to the dish.
This sounds good! I have to ask if the chicken breasts are moist? So many times they are so dry. I usually use thighs for that reason.
I buy chicken breasts at a local market. They have a big meat case and the chicken is fresh that day. It’s never dry…but I’m not sure about grocery store chicken. The frozen chicken breasts that come in a bag are very moist.
The scent of rosemary is heavenly… takes any dish up a notch.
Thanks Ann for taking us back to a simple dish made wow.
I, for one, don’t like a dish with 20 ingredients.
Hi Ann
I really enjoy all your recipes and decorating ideas. I love getting your emails.
Thanks for sharing everything.
Sharon
On the list for supper soon! Love the way you use fresh herbs and simple recipes. Thanks a bunch. 😊
I made your Rosemary Parmesan Chicken tonight. My husband and I both thought it was delicious. Definitely a keeper, and will be a great meal to have for guests.
Hi Ann, Would you believe I’m making parmesan herb chicken with panko bread crumbs, Italian green beans and tossed salad. Your recipe sounds amazing and I will want to try it soon. I too love roasted vegetables in the oven and especially carrots they come out caramelized and so sweet. Have a wonderful Sunday and thank you for all your great recipes and ideas. I’m so glad I found you!
Ann, thank you for sharing. I am adding to this weeks recipes. I know we will love it. And so simple too! Have a wonderful week.
This looks like a dish I can make! And, my family will eat. Thanks Ann!
I love one-dish meals! If I were to double it, I’d want to make two identical pans so the veggies would have the added flavor of cooking with the chicken! Love the ease of using baby carrots, too! Less prep, more time for other endeavors!
This all in one supper sounds yummy! It just got put on my dinner menu for tonight. Thanks for sharing all of your recipes! The ones I’ve tried are delicious! Love your heartfelt blog Ann!
Ann, I appreciate your style and adore your recipes! I’ve tried several – thank you.
Thanks Ann. We have family Sunday dinner after church at our home. Because my son and his family are so busy we all know we will he together for Sunday dinner each week. This has become a tradition in our home. No one plans anything on Sunday. This recipe will be perfect for me yo do. I try to he creative each week. I can put this in before church and it will be perfect. Thanks as always.
Appreciate you so much
Sandi
Thanks for an idea for Sunday lunch! I will try this today!
Fixed this great recipe! My husband loved it! Used butternut squash, zucchini, and broccoli for the veggies!
“Fix this again, anytime!”