Rosemary Chicken Recipe with Potatoes + Carrots

This family-friendly rosemary chicken recipe is made in one pan with fresh ingredients and herbs. This dinner idea is super simple and packed with flavor!

baked rosemary chicken recipe

This rosemary chicken recipe takes a little prep, but it’s not hard…and when it’s baking, the scent of rosemary mixed with garlic fills your kitchen. It’s truly comfort food that fills your body and your soul. The chicken is moist, the vegetables are crisp, and the fresh herbs add the perfect amount of flavor.

Why This Recipe Works

I like to call this Rosemary Chicken recipe a one-dish wonder. The chicken and veggies bake together, and it’s everything you need for a complete meal on busy weeknights, plus it’s easy and family-friendly. Simple ingredients that turn out juicy chicken full of flavor. If that’s not enough to convince you to try it, this should be the clincher…it’s delicious!

rosemary chicken recipe ingredients

Ingredient Notes + Variations

  • The vegetables that surround the chicken can be easily tailored to your family’s tastes. Use what they like, or what you have on hand.
  • Chicken thighs, chicken cutlets, or chicken tenders can be used in place of the boneless skinless chicken breasts. The baking time may need to be adjusted to accommodate the different cuts of chicken.
  • Adding lemon slices or wedges to the vegetables is optional, but the lemon juice adds a bright and fresh taste.
  • Additions: cherry tomatoes, diced zucchini, green beans, onion, peppers, brussel sprouts.
  • Substitutions for the red potatoes: sweet potatoes, gold potatoes, fingerling potatoes.
  • Fresh bread crumbs are wonderful, but panko bread crumbs can be easily substituted.
  • Fresh chopped garlic can be substituted for the garlic powder. 1 teaspoon of garlic powder equals 8 cloves of garlic.
  • Melted butter or avocado oil can be drizzled on the bread topping in place of the olive oil.

How to Make Fresh Bread Crumbs

My favorite thing to use for fresh bread crumbs is left-over hamburger buns. Place the buns in a mini food processor and pulse until you have tiny crumbs. Any kind of stale bread can also be used.

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. 

carrots and potatoes in baking dish

Baking Instructions

  • 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.
chicken carrots potatoes in baking dish

TIPS

  • 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.

From the Comment Section

“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.”

Jane
rosemary chicken recipe with vegetables

SHOP + SOURCE

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This rosemary chicken has incredible flavor, and is the perfect main dish. Your whole family will love it, and the fragrant rosemary makes your kitchen smell wonderful. There’s no advance meal prep required, and it’s wonderful warmed up the next day if there are leftovers. This is a great recipe for a casual dinner party, or a small family gathering. 

rosemary chicken with veggies in baking dish
rosemary chicken recipe on blue plate with flatware
baked rosemary chicken recipe

Rosemary Chicken Recipe with Vegetables

This family-friendly rosemary chicken recipe is made in one pan with fresh ingredients and herbs. This easy dinner idea is super simple and packed with flavor!
Rate this Recipe Print Recipe Pin Recipe
4.78 from 9 votes
Servings: 4 servings
Author: Ann Drake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

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

Calories: 506kcal | Carbohydrates: 31g | Protein: 55g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 156mg | Sodium: 607mg | Potassium: 1551mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9012IU | Vitamin C: 14mg | Calcium: 168mg | Iron: 3mg
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If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!

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Recipe Rating




35 Comments

  1. Linda Johnston says:

    Looking forward to making this! Perfect for us empty nesters.

  2. Linda Howard says:

    5 stars
    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

  3. Beth Brunone says:

    5 stars
    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.

  4. Sue Lamphier says:

    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!

    1. Ann Drake says:

      Hi Sue…I bake the lemon in with the vegetables. It’s optional, but it adds a nice, fresh taste. Enjoy!

  5. MARY-ANN (FROM CANADA!) says:

    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!

  6. Mary Plaizier says:

    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

    1. Ann Drake says:

      Hi Mary…yes that’s perfectly fine. It’s a bit more work but would be delicious!

  7. This dish looks so good! Thanks for sharing, I will have to make this.

  8. Amy @ Ms. Toody Goo Shoes says:

    5 stars
    I made this tonight, Ann, and it was a hit! I will be making it again and again.

    1. Ann Drake says:

      Yay…and thank you so much for the rating. Merry Christmas!

      1. 5 stars
        Thank you Ann. What a wonderful recipe – so easy and so delicious. My family loved it. Love your blog. Best wishes. Sandy

  9. Ginnie McKenzie says:

    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

    1. Ann Drake says:

      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!

  10. Ginnie McKenzie says:

    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

    1. Ann Drake says:

      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!

  11. Cecilia from Georgia says:

    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.

  12. Carol Fonville says:

    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.

    1. 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.

  13. 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.

    1. Ann Drake says:

      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.

  14. 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.

  15. Hi Ann
    I really enjoy all your recipes and decorating ideas. I love getting your emails.

    Thanks for sharing everything.

    Sharon

  16. Terri Herman says:

    On the list for supper soon! Love the way you use fresh herbs and simple recipes. Thanks a bunch. 😊

  17. 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.

  18. 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!

  19. 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.

  20. laura {not a trophy wife} says:

    This looks like a dish I can make! And, my family will eat. Thanks Ann!

  21. I just had a piece of English muffin bread and a fried egg for breakfast and I’ll be making Rosemary Parmagina Chicken for dinner. Thanks for feeding me Ann!!!! Have a great Sunday!

  22. Marsha Ransom says:

    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!

  23. 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!

  24. Vonda Laffey says:

    Ann, I appreciate your style and adore your recipes! I’ve tried several – thank you.

  25. 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

  26. KittyLuvr says:

    Thanks for an idea for Sunday lunch! I will try this today!

    1. Sunflower Jane says:

      Fixed this great recipe! My husband loved it! Used butternut squash, zucchini, and broccoli for the veggies!
      “Fix this again, anytime!”