One-Pan Honey Rosemary Chicken
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There’s nothing better than a meal that tastes like Sunday dinner but easily comes together on a weeknight. This one-pan honey rosemary chicken is cozy, flavorful, and—best of all—it feels like comfort food without the extra work.
Ingredients:
Honey Rosemary Sauce
Chicken & Vegetables
Image source: Jar of Lemons
Ingredients:
Honey Rosemary Sauce
- 3 Tbsp butter, melted
- 1 Tbsp minced garlic
- 2 Tbsp fresh rosemary, chopped
- 1 tsp salt
- ½ tsp black pepper
- 3 Tbsp honey
- 1 Tbsp lemon juice
Chicken & Vegetables
- 1 Tbsp avocado oil (or olive oil)
- 1 lb thin-sliced chicken breasts
- 1 cup sliced carrots
- 2 cups red potatoes, cubed
- ½ lemon, sliced
- 3 fresh rosemary sprigs
- 1 bunch asparagus, chopped
- Preheat oven to 425°F.
- In a small bowl, whisk together the sauce ingredients. Pour over the chicken and marinate 30 minutes if you have time (it’s still delicious if you skip this step).
- Heat a cast iron skillet (or oven-safe pan) with avocado oil over high heat. Brown chicken 1–2 minutes per side. Reserve leftover marinade.
- Add carrots and potatoes around the chicken. Pour remaining marinade over the top. Nestle in rosemary sprigs and lemon slices.
- Cover and bake 15 minutes. Uncover, add asparagus, and bake another 10–15 minutes, until potatoes are fork-tender and chicken is cooked through.
