Rosemary-Garlic Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Chicken breasts baked with a fragrant rosemary-garlic crust and roasted root vegetables for a wholesome, one-pan dinner. This American-inspired one-pot recipe, ready in about 45 minutes, pairs chicken breasts, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 4 (6 oz each) chicken breasts
• 2 tbsp olive oil
• 4 cloves garlic
• 2 tsp fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 4 carrots
• 3 parsnips
• 2 potatoes
• 1 onion

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Instructions

1. Step 1: Preheat oven to 400°F. Pat the chicken breasts dry and season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: In a small bowl, mix 2 tbsp olive oil, 4 minced garlic cloves, and 2 tsp fresh rosemary.
3. Step 3: Brush the olive oil mixture evenly over the chicken breasts.
4. Step 4: Place the chicken breasts in a baking dish. Arrange 4 peeled and chopped carrots, 3 peeled and chopped parsnips, 2 peeled and chopped potatoes, and 1 chopped onion around the chicken.
5. Step 5: Drizzle any remaining oil mixture over the vegetables.
6. Step 6: Bake for 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.
7. Step 7: Let rest for 5 minutes before serving.