Garlic & Honey Baked Rosemary Chicken Breast
Honey Rosemary Chicken & Vegetables made entirely in one pan! This easy-to-make, no-fuss recipe is perfect for weeknight dinners. Made with chicken, carrots, potatoes, and asparagus, the whole thing is coated in a delicious honey rosemary sauce that truly takes things up a notch. High protein, full of nutrition, and SO flavorful!
Servings 4 Servings
Calories 361kcal
Equipment
Ingredients
Honey Rosemary Sauce
- 3 Tablespoons butter melted
- 1 Tablespoon minced garlic
- 2 Tablespoons fresh chopped rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 Tablespoons honey
- 1 Tablespoon lemon juice
Rosemary Chicken & Veggies
- 1 Tablespoon avocado oil
- 1 pound chicken breasts thinly sliced
- 1 cup sliced carrots
- 2 cups cubed red potatoes
- 1/2 medium lemon sliced
- 3 bunches fresh rosemary
- 1 bunch asparagus chopped
Instructions
- Preheat the oven to 425 degrees F.
- Whisk together all of the ingredients for the sauce.
- Pour over the chicken and let it marinate for about 30 minutes. If you’re in a hurry, skip the marinade and proceed to the next step. It'll still be delicious!
- Drizzle a cast iron skillet with avocado oil over high heat.
- Add the chicken and cook on each side for 1-2 minutes to get a slight brown (saving the leftover marinade and setting it aside).
- Add the carrots and potatoes around the chicken and pour the leftover marinade over the entire dish.
- Add the fresh rosemary bunches on top and some sliced lemons.
- Cover and bake for 15 minutes, then add in the asparagus and bake for an additional 10-15 minutes or until the potatoes are fork tender.
Video
Notes
- Easily make this recipe dairy-free with vegan butter!
Nutrition
Serving: 2.5Cups | Calories: 361kcal | Carbohydrates: 30g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 814mg | Potassium: 998mg | Fiber: 5g | Sugar: 18g | Vitamin A: 6617IU | Vitamin C: 23mg | Calcium: 75mg | Iron: 4mg