Name: Rosemary Roasted Chicken Breasts with Vegetables
Prep time: 25 min
Cook time: 35 min
Total time: 90 min
Ingredients: 4 Boneless Skinless Chicken Breasts (total weight approximately 1.5 pounds); 3 tablespoons Honey; 1 tablespoon chopped fresh Rosemary; 1 tablespoon Italian seasonings; 2 tablespoons Olive oil; 2 garlic cloves (finely chopped); ¼ teaspoon Salt; ¼ teaspoon Black pepper; 1 medium Red Bell Pepper (seeded and cut into 1-inch pieces); 1 medium Yellow Bell Pepper (seeded and cut into 1-inch pieces); 1 3/4 cups 1-inch thick slices then quartered Zucchini; 1 large Red onion (cut into 1-inch pieces); 1 medium Lemon (cut into 4-6 wedges lengthwise); 1 tablespoon chopped fresh rosemary; 1 1/2 tablespoons Olive oil; 1 teaspoon Italian seasonings; Salt and pepper to taste; fresh parsley for garnish

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Rosemary Roasted Chicken Breasts cook with an assortment of colorful vegetables for an EASY one pan dinner recipe. Bursting with fresh herb and Mediterranean flavors for a healthy, wholesome family loved meal.

Boneless chicken breasts are wildly popular but need some cooking care to turn out well.

They dry out easily and can become tough and flavorless.

A good one pan meal is a great way to cook them and big flavors are a key to success.

Recipes like Balsamic Chicken Breasts, Oven Baked Chicken Breasts, Creamy Tuscan Chicken and Honey Mustard Chicken are full of flavor and well cooked meat.

This recipe is no different. The fresh Mediterranean flavors of rosemary and Italian seasonings are bright and bold!

Easy Boneless Chicken Breast Recipe

Without a bone or skin to protect the light meat you can end up with dry chicken.

This easy recipe is the perfect solution.

Cooking at high heat seals the meat so the end result is a juicy chicken breast.
A rosemary and honey marinade adds big flavor and also keeps the meat tender and moist.
Cooking the chicken ON fresh vegetables provides more moisture that keeps the white meat from drying out.
Five minutes of resting the dish after it cooks lets the juices redistribute in the chicken for the best result.
It’s a very quick and EASY recipe too!

Roasted Summer Vegetables

The colorful bed of vegetables makes this a full meal in one pan.

Fresh red and yellow bell peppers, red onion and zucchini tossed in a delicious Mediterranean marinade.

The vegetables roast perfectly for a ready side dish.

Recipe Ingredients

Boneless skinless Chicken Breasts
Red Bell Pepper
Yellow Bell Pepper
Zucchini
Red Onion
Lemon

Marinade:

Honey
fresh Rosemary
Italian Seasoning
Olive Oil
Garlic Cloves
Salt and Pepper

PRO TIP: Use Same Size Chicken Breasts

Always select similar size boneless chicken breasts to ensure even cooking.

Because the size will determine the cooking time, different sizes will be done at different times.

How to Make it – Step-by-Step

STEP 1: Combine the chicken with the marinade ingredients (photo 1). Toss to fully coat (photo 2).

NOTE: do this in a bowl to be covered in the refrigerator or in a gallon zipper-close plastic bag.

Refrigerate and marinate for at minimum of 30 minutes up to 24 hours before cooking.

STEP 2: When ready to cook, preheat the oven to 400 degrees F.

STEP 3: While the oven is heating, combine the vegetables and their marinade (reserve the lemon for cooking only). Toss to fully coat (photo 3).

Do this in the 13-inch by 9-inch baking dish (covered with plastic wrap) or in a gallon zipper-closure bag. Place in the refrigerator.

STEP 4: When the oven is ready, spread the vegetables evenly in a 13-inch by 9-inch roasting pan (if not already). Place the chicken on top (photo 4).

Cook for 30-35 minutes until the internal temperature of the chicken reaches 165 degrees. Remove the pan and allow to sit 5 minutes before serving.

NOTE: liquid will be released from the vegetables during cooking. Serve with a slotted spoon to drain any excess liquid back into the pan.

When is the Chicken Done?

When it reaches 165 degrees F internal temperature.

The best way to measure is with an Instant Read thermometer inserted into the thickest part of the breast.

Marinate it Ahead

The marinade and chicken breasts may be combined to marinate up to 24 hours before cooking for a stronger flavor.

You can make that the day before and continue the recipe with marinating the vegetables while the oven heats.

The vegetables develop most of their flavor as they cook with the spices.

Meal Prep idea

This light and healthy combination is a great option for meal prepping too.

Allow the ingredients to cool. Individually pack portions of the prepared recipe into containers and refrigerate for up to 3 days.

Keep the breasts whole cut into pieces and mixed with the vegetables for easy reheating.

What to Serve with It

This makes a light and filling meal but adding some rice, bread or potatoes will round it out too. Here are some favorite recipe:

Cilantro Lime Rice Recipe
Easy Beer Bread
Roasted Potatoes with Lavender
Roasted Garlic Buttermilk Smashed Red Potatoes
Instant Pot Mashed Potatoes with Sour Cream and Garlic

Storing Leftovers & Reheating

Store any leftovers in a sealed container in the refrigerator for up to 3 days.

Reheat on low heat (to prevent the meat drying out) in the microwave.

Try these One Pan Meals too!

You’ll Love these Chicken Recipes!

Did you make it? Please RATE THE RECIPE below!

Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !

Roasted chicken breasts with vegetables title image

5 from 17 votes

Rosemary Roasted Chicken Breasts with Vegetables

Servings 4 Course Main Dish Cuisine Store 4 days in refrigerator Preparation time: 25 minutes Cooking time: 35 minutes Total time: 1h 25 minutes

Course Main Course

Cuisine American

Keyword boneless chicken breast recipe, roasted chicken breasts

Prep Time 25 minutes

Cook Time 35 minutes

Chicken Marinating Time 30 minutes

Total Time 1 hour 30 minutes

Servings 4

Calories 341 kcal

Author Toni Dash

Ingredients

Chicken Marinade

4 Boneless Skinless Chicken Breasts total weight approximately 1.5 pounds
3 tablespoons Honey
1 tablespoon chopped fresh Rosemary
1 tablespoon Italian seasonings
2 tablespoons Olive oil
2 garlic cloves finely chopped
¼ teaspoon Salt
¼ teaspoon Black pepper

Vegetables

1 medium Red Bell Pepper seeded and cut into 1-inch pieces
1 medium Yellow Bell Pepper seeded and cut into 1-inch pieces
1 3/4 cups 1-inch thick slices then quartered Zucchini
1 large Red onion cut into 1-inch pieces
1 medium Lemon cut into 4-6 wedges lengthwise
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons Olive oil
1 teaspoon Italian seasonings
Salt and pepper to taste
fresh parsley for garnish

Instructions

Preheat the oven at 400 degrees F.
In a medium bowl or gallon zipper close plastic bag, combine the 3 tablespoons honey, 1 tablespoon rosemary, 1 tablespoon Italian seasonings, 2 tablespoons olive oil, garlic, ¼ teaspoon salt and ¼ teaspoon pepper. Mix together fully.
Add the chicken and toss to coat if using a bowl. Or seal the bag (if using), squeezing out all air and massage the marinade into the chicken from the outside of the bag. Marinate in the fridge for 30 minutes. NOTE: the marinade and chicken may marinate for up to 24 hours before cooking.
In a large mixing bowl or gallon zipper close plastic bag, combine the 1 tablespoon rosemary, 1 ½ tablespoons of olive oil, 1 teaspoon Italian seasonings. Mix together fully.
Add the red bell pepper, yellow bell pepper, zucchini and onion to the bowl or bag. Toss to fully coat (or seal if using the bag and massage the marinade into the vegetables). Place in the refrigerator.
When the 30 minutes of the chicken marinating has elapsed, pour the vegetables into a 13-inch by 9-inch baking dish.
Place the lemon wedges in with the vegetables. Lightly salt and pepper the vegetables.
Add the chicken breasts on top of the vegetables leaving space in between the chicken breasts.
Bake for 30-35 minutes until the internal temperature of the chicken reaches 165 degrees. Remove the baking dish from the oven and allow to rest for 5 minutes before serving.
Serve hot as is or on cooked rice or pasta. Garnish with chopped Italian parsley if desired.

Recipe Notes

Chicken Notes

Select chicken breasts the same size for even cooking results.
Adjust cooking time if using larger chicken breasts or more than 1.5 pounds. Ensure the internal temperature reaches 165 degrees before removing from the oven to rest.

Meal Prep

f you make the recipe for meal prep, let chicken and veggies cool down before transferring in a glass bowl and cover. Store in the refrigerator for up to 3 days. Reheat in the microwave.

Nutrition Facts

Rosemary Roasted Chicken Breasts with Vegetables

Amount Per Serving

Calories 341 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g15%

Cholesterol 72mg24%

Sodium 286mg12%

Potassium 779mg22%

Carbohydrates 26g9%

Fiber 4g16%

Sugar 17g19%

Protein 26g52%

Vitamin A 1186IU24%

Vitamin C 121mg147%

Calcium 74mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Rosemary Roasted Chicken Breasts with Vegetables

Easy Boneless Chicken Breast Recipe

Roasted Summer Vegetables