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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I made this recipe for Sunday lunch yesterday. The aroma was wonderful, and the taste was also great. I parboiled the veggies for 15 minutes since I was using my oven on time bake, so couldn’t take the dish out of the oven part way through. The doneness was perfect, and the topping crispy except where the lemon wedges laid atop the chicken. Next time I will be sure to put the lemon on the veggies only.
Oh, Ann. I was so excited earlier today when you shared this recipe, as I had all of the ingredients. I enjoyed preparing it, and I just finished baking it. I had to have a taste, and it is absolutely delicious. One added bonus is the way that our home smells right now … a perfect blend of rosemary and lemon. Thank you for sharing such goodness with all of us.