Rosemary-Glazed Chicken with Garden Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender chicken breasts roasted with rosemary and seasonal vegetables, creating a simple yet elegant weeknight dinner. This american-inspired chicken ready in about 40 minutes pairs olive oil, dried rosemary, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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

• 2, about 6 oz each boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 medium, sliced 1/4 inch thick zucchini
• 1 medium, peeled and sliced 1/4 inch thick carrot
• 1/2 medium, sliced 1/4 inch thick yellow onion
• 2 tbsp chicken broth

Instructions

1. Step 1: Preheat oven to 400°F. Place 2 boneless, skinless chicken breasts on a baking sheet lined with parchment paper. Rub 1 tbsp olive oil over chicken, then sprinkle with 1 tsp dried rosemary, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Toss chicken to coat evenly.
2. Step 2: Arrange 1 medium zucchini, sliced 1/4 inch thick, 1 medium carrot, peeled and sliced 1/4 inch thick, and 1/2 medium yellow onion, sliced 1/4 inch thick, around the chicken on the baking sheet.
3. Step 3: Drizzle 2 tbsp chicken broth over vegetables and chicken, then roast for 20-25 minutes until chicken reaches 165°F internal temperature and vegetables are tender when pierced with a fork.