Rosemary-Glazed Chicken with Roasted Asparagus and Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Coated in rosemary and garlic glaze, roasted alongside crisp asparagus and carrots. This american-inspired chicken ready in about 50 minutes pairs (1.5 pounds total) Chicken breasts, tablespoons Olive oil, tablespoon Fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 315 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.

Prep: 20 min Cook: 30 min Serves 4 American cuisine 315 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat chicken breasts dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: In a small bowl, mix 2 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 3 minced garlic cloves, and 1 tablespoon lemon juice. Rub mixture evenly over chicken breasts.
  3. Step 3: Place chicken in a single layer in a baking dish. Arrange 12 ounces trimmed asparagus and 12 ounces sliced carrots around chicken. Drizzle vegetables with 1 tablespoon olive oil and season with a pinch of salt and pepper.
  4. Step 4: Bake for 25-30 minutes, or until chicken reaches 165°F internally and vegetables are tender with caramelized edges.

Frequently asked questions

How long does Rosemary-Glazed Chicken with Roasted Asparagus and Carrots take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rosemary-Glazed Chicken with Roasted Asparagus and Carrots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Rosemary-Glazed Chicken with Roasted Asparagus and Carrots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rosemary-Glazed Chicken with Roasted Asparagus and Carrots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rosemary-Glazed Chicken with Roasted Asparagus and Carrots?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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