This Rosemary Chicken is succulent, juicy and baked to perfection. One pan and 20 minutes in the oven will create a baked Lemon Rosemary Chicken dinner to crave!
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The Easiest Baked Rosemary Chicken
We do a lot of baked chicken in this house. Don’t get me wrong, you know my love for pasta and ALL the carbs…but I can’t eat like that all day every day. (Much as I would love to do just that!)
I’m always trying to think of fresh new ways to keep chicken interesting, and this Rosemary Chicken hits all the marks! I love bringing you fun chicken recipes because it’s something we eat so much of in our home!
Check out my easy chicken kabobs, lemon chicken, blackened chicken, and chicken piccata milanese. You’ll also love my Baked Chicken Breast recipe and this incredibly easy chicken fajita bowl!
What I love about this fresh and fragrant Lemon Rosemary Chicken is that it’s so easy to throw together. One pan, a few minutes of prep, and you’re golden. Just like this baked chicken and veggies!
(Seriously though, do you see how juicy and delicious this looks?) Let’s make dinner!
Lemon Rosemary Chicken Ingredients
To make this Rosemary Chicken Recipe, you’ll need the following:
- Chicken Breasts – Boneless, skinless chicken breasts.
- Olive Oil – Use good olive oil for the best flavor.
- White Wine – White cooking wine will do just fine. You’ll find it in the salad aisle of your grocery.
- Lemon Juice – From fresh squeezed lemons or out of the bottle, your choice.
- Rosemary – Fresh or dried! A general rule of thumb is to use 3 times as much fresh rosemary as you would need dried to get the same great flavor.
- Black Pepper – I like to use pepper from a grinder set for thick flakes. It adds texture and the perfect bold crunchy touches of spice.
- Garlic – I use minced garlic found in the produce section of your grocer, but you can use fresh cloves if you prefer.
How to Make Rosemary Chicken and Veggies
This recipe is foolproof. It’s my favorite way to make chicken, simply because I can count on this temperature and timing to come out beautifully every single time!
- Preheat oven to 400 degrees
- In a shallow baking dish or pan, brush both sides of chicken breast with olive oil, white wine and lemon juice mixture
- Sprinkle with seasoning, coating if you choose
- Bake 20 minutes for smaller chicken breasts, up to 30 minutes for larger chicken breasts
- Allow chicken to rest for 10 minutes as it will continue to cook and seal in juices after it is removed from oven
What to Serve With Rosemary Chicken
As you can see, this recipe bakes beautifully on its own, but I love to throw in some veggies with my baked chicken. When you’re busy in the kitchen and struggling to get dinner on the table, nothing is better than a dinner that comes together in one dish.
This chicken and veggies is a success story based in simplicity. Brush your chicken breasts with the herbs and oils (right there on the pan) and you’re all set! If you’d like a complete meal in one pan, simply add your veggies to the same pan. For this sheet pan dinner, I added fresh green beans and cute little colorful baby potatoes.
- Add sliced baby potatoes to the same pan as your chicken, they will cook for the same length.
- At the halfway point in your cooking, pull the pan out and add your veggies. In this example, I used fresh green beans. They don’t need quite as long to cook so I added them in for the last 10-15 minutes.
More Healthy Side Dish Ideas
This easy rosemary baked chicken pairs beautifully with salads of all kinds, but it also works well with a variety of oven-friendly side dishes.
- Roasted Cauliflower
- Baked Sweet Potato Fries
- Roasted Sweet Potatoes
- Easy Cauliflower Mashed “Potatoes”
- Roasted Mushrooms
- Loaded Smashed Red Potatoes
Is Baked Chicken Healthy?
The simple definitive answer? Yes. Baked chicken is a healthy protein choice because it’s low calorie, low fat and it’s even Whole 30 and Keto-friendly (when you eliminate the white wine). It’s the perfect skinny solution to your weeknight dinner dilemmas! When making Baked Chicken and Veggies, you get a nice well rounded meal!
The best part? You won’t even know you’re missing those calories! When chicken is this juicy and delicious, you won’t miss a thing.
Love all kinds of chicken dinners? Get my favorite homemade Poultry Seasoning blend right here- it’s a classic herb blend that you’ll use time and time again!
I can’t wait to hear what you think! Please come back and leave a five star review or Pin on Pinterest. What’s your family’s favorite way to serve chicken for dinner?
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More Chicken Recipes
- Chicken Nachos
- Chicken Wrap
- Baked Chicken Breast
- Prosciutto and Fontina Stuffed Chicken
- Cilantro Lime Chicken
- Greek Chicken
- Chicken Tacos
- Beer Can Chicken In The Oven
- Learn How to Make Burgers in the Oven
Rosemary Chicken
Ingredients
- 3 chicken breasts
- 2 Tbsp olive oil
- 1 Tbsp white wine {can use cooking wine}
- 1 Tbsp lemon juice
- 1 Tbsp minced garlic
- fresh ground black pepper
- 1 tbsp rosemary dried
Instructions
- Preheat oven to 400 degrees.
- In a baking dish, brush both sides of chicken breast with olive oil and sprinkle on seasoning.
- Bake 20 minutes. Remove from oven.
- Allow chicken to rest for 10 minutes to continue to cook. Slice or dice.
Notes
- Add sliced baby potatoes to the same pan as your chicken, they will cook for the same length.
- At the halfway point in your cooking, pull the pan out and add your veggies. In this example, I used fresh green beans. They don’t need quite as long to cook so I added them in for the last 10-15 minutes.
My family loves this chicken! It’s so quick and easy for a weeknight dinner! I like to add the potatoes as well!