Rosemary Chicken Bake

Rosemary Chicken Bake

Addie Roberts | Month Day, Year

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Total time: 55 minutes

Servings: 4-6 servings


  • 6-8 sprigs rosemary
  • 3-4 Tbsp olive oil
  • 1 head broccoli
  • 4-5 medium red potatoes
  • 4 large carrots (~2 cups chopped)
  • 4 chicken breast (about 1.5 pounds)
  • Juice of ½ lemon (~1-2 Tbsp)
  • Salt and Pepper


  1. Preheat oven to 400 degrees
  2. Chop 3-4 sprigs rosemary and sprinkle over chicken breast. Add salt and pepper and lemon juice and rub into chicken
  3. Place on a baking sheet and set aside to marinade while prepping vegetables
  4. Chop broccoli into florets. Chop carrots into ½ inch cubes. Dice red potatoes into ½ inch cubes
  5. Add all vegetables to a large baking sheet. Chop remaining rosemary and add on top of vegetables. Drizzle olive oil, salt, and pepper over vegetables and toss well
  6. Place sheet of vegetables in oven for 15 minutes. Once time is up, remove and toss well. Return vegetable sheet into oven and place the chicken sheet in the oven as well. Cook all for 25 minutes, or until chicken reaches 165 degrees F and potatoes are soft