One-Pan Honey Rosemary Chicken and Vegetables
An easy and flavorful one-pan meal, this Honey Rosemary Chicken is cooked entirely in a single ovenproof skillet. The dish features thinly sliced chicken breasts marinated in a simple and fragrant sauce of melted butter, honey, lemon juice, garlic, and fresh rosemary. The chicken is briefly seared on the stovetop, then roasted in the oven with carrots and potatoes, all coated in the remaining marinade. Asparagus is added for the last few minutes of cooking to ensure all the vegetables are perfectly tender.
Ingredients
- For the 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
- For the 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 sprigs fresh rosemary
- 1 bunch asparagus, chopped
Instructions
- Preheat the oven to 425°F.
- In a small bowl, whisk together all the sauce ingredients: melted butter, minced garlic, chopped rosemary, salt, pepper, honey, and lemon juice.
- Pour the sauce over the thinly sliced chicken in a bowl and let it marinate for about 30 minutes (this step is optional if you are in a hurry).
- Heat the avocado oil in a large ovenproof skillet (like a cast iron) over high heat.
- Remove the chicken from the marinade, reserving the leftover marinade. Sear the chicken in the hot skillet for 1-2 minutes on each side to get a slight brown color.
- Add the carrots and potatoes to the skillet around the chicken. Pour the leftover marinade over the entire dish.
- Top with the fresh rosemary sprigs and sliced lemons.
- Cover the skillet and bake for 15 minutes.
- Uncover the skillet, add the chopped asparagus, and bake for an additional 10-15 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
- Serve immediately.
Notes
- This is a true one-pan meal that goes from stovetop to oven, which makes for very easy cleanup.
- The marinade doubles as the pan sauce for roasting, infusing the entire dish with a honey-rosemary flavor.
- Adding the asparagus towards the end of the baking time is a key step that prevents it from becoming overcooked and mushy.
- While the 30-minute marination is optional, it is recommended for the most flavorful chicken.
Find it online: https://www.eatswithsoul.com/rosemary-chicken-and-vegetables/