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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Thank you Ann for another great recipe. With family and friends visiting this summer, this will be a special addition for me allowing pre- prep, pop it in the oven, and give me time to visit rather than be busy in the kitchen. Have a lovely summer weekend.
Your blog is better than ever!
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!