Pan-Seared Rosemary Garlic Chicken with Roasted Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender chicken breasts infused with rosemary and garlic, paired with a medley of oven-roasted carrots, parsnips, and sweet potatoes. This Mediterranean-inspired paleo recipe (gluten free, whole30), ready in about 50 minutes, pairs boneless skinless chicken breasts, fresh rosemary, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (about 6 oz each) boneless skinless chicken breasts
• 2 sprigs fresh rosemary
• 3 cloves, minced garlic cloves
• 3 tbsp extra virgin olive oil
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 medium, peeled and cut into 1-inch cubes sweet potato
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 medium carrots, 2 medium parsnips, and 1 medium sweet potato (all cut into 1-inch pieces) with 1 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet. Roast for 30 minutes, turning halfway, until tender and caramelized.
2. Step 2: While vegetables roast, heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Pat dry 2 boneless skinless chicken breasts (about 6 oz each), season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
3. Step 3: Add 3 minced garlic cloves and 2 sprigs fresh rosemary to the hot oil, sauté for 30 seconds until fragrant.
4. Step 4: Place chicken breasts in the skillet and sear for 5 minutes on the first side until golden brown and edges are crispy. Flip and cook another 5 minutes, spooning the garlic and rosemary oil over the chicken.
5. Step 5: Reduce heat to medium-low, cover the skillet and let chicken cook for an additional 3-4 minutes, or until internal temperature reaches 165°F.
6. Step 6: Remove chicken and vegetables from heat. Drizzle chicken with 1 tbsp fresh lemon juice before serving alongside the roasted root vegetables.