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    Home » Recipes » Easy Dinner » Rosemary Roasted Chicken Breasts with Vegetables

    LAST UPDATED: September 25, 2020 • FIRST PUBLISHED: August 12, 2020 By Toni Dash 29 Comments

    Rosemary Roasted Chicken Breasts with Vegetables

    Jump to Recipe

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

    Roasted chicken breasts with vegetables title image

    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.

    Roasted chicken breasts with vegetables title image

    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 chicken with vegetables cooked

    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.

    roasted chicken ingredients

    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.

    roasted chicken recipe steps collage

    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. 

    roasted chicken cooked

    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.

    roasted chicken with vegetables cooked close meal prep

    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.

    roasted chicken with vegetables cooked close in bowl

    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.

    roasted chicken cooked side

    Try these One Pan Meals too!

    • Sheet Pan Fajitas
    • Maple-Mustard Salmon with Roasted Potatoes and Carrots
    • Instant Pot Jambalaya Recipe
    • Spicy Baked Pork Chops with Brussels Sprouts & Sweet Potatoes
    • Lemon Rosemary Chicken Thighs with Vegetables

    You’ll Love these Chicken Recipes!

    • Chicken Adobo
    • Triple Citrus Chicken Marinade Recipe
    • Rosemary Chicken with Lemon – Instant Pot Recipe
    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

    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
    5 from 19 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Chicken Marinating Time: 30 minutes
    Total Time: 1 hour 30 minutes
    Servings: 4
    Calories: 341kcal
    Author: Toni Dash
    Prevent your screen from going dark

    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.

    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

    Calories: 341kcal | Carbohydrates: 26g | Protein: 26g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 286mg | Potassium: 779mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1186IU | Vitamin C: 121mg | Calcium: 74mg | Iron: 2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. sandra says

      August 29, 2021 at 4:09 pm

      I’m trying this recipe for tonights dinner. However, I did not see anything about covering the chicken and veggies while roasting in the oven?

      Reply
      • Toni Dash says

        August 30, 2021 at 4:47 pm

        Hi Sandra! I’m afraid I’m not sure about your question? The full recipe is in the recipe card at the end of the blog post.

        Reply
    2. liz says

      January 23, 2021 at 6:26 am

      5 stars
      Thank you for the explicit directions . I made it last night and it was wonderful! My family thanks you. It was a bit out of my comfort zone but…WOW

      Reply
    3. Liz Stevens says

      December 26, 2020 at 9:53 am

      5 stars
      The chicken was very tender. Everything tasted delicious.

      Reply
    4. Jacque Hastert says

      August 17, 2020 at 11:07 am

      5 stars
      Can’t beat a dish that is loaded with fresh veggies like this! Roasted chicken is always an easy recipe and loves the Mediterranean flavors that accompany this dinner.

      Reply
    5. Tara says

      August 14, 2020 at 8:12 pm

      5 stars
      Such a flavorful yet light dish! I loved all of the beautiful colors of the vegetables. My family gobbled this right up!

      Reply
    6. Allyson Zea says

      August 14, 2020 at 10:20 am

      5 stars
      This chicken with vegetables was sooooo good for dinner!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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