Rosemary-Thyme Chicken with Roasted Vegetables
Tender chicken breasts coated in a fragrant herb crust, roasted alongside seasonal vegetables for a flavorful and satisfying meal. This american-inspired chicken ready in about 60 minutes pairs (about 500g total) chicken breasts, olive oil, finely chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 (about 500g total) chicken breasts
- 3 tbsp olive oil
- 2 tbsp, finely chopped fresh rosemary
- 1 tbsp, finely chopped fresh thyme
- 3 cloves, minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 500g, halved baby potatoes
- 300g, sliced into 1-inch pieces carrots
- 200g, sliced into 1/2-inch rounds zucchini
Instructions
- Step 1: Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Step 2: Place 4 chicken breasts on the baking sheet. Drizzle with 3 tbsp olive oil and rub to coat. Mix 2 tbsp finely chopped fresh rosemary, 1 tbsp finely chopped fresh thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Rub the herb mixture evenly over the chicken breasts.
- Step 3: Arrange 500g halved baby potatoes, 300g sliced carrots, and 200g sliced zucchini around the chicken on the baking sheet.
- Step 4: Season the vegetables with a pinch of salt and black pepper.
- Step 5: Roast for 25-30 minutes until the chicken reaches an internal temperature of 75°C (165°F) and the vegetables are tender and golden at the edges.
- Step 6: Let rest for 5 minutes before serving.
Frequently asked questions
How long does Rosemary-Thyme Chicken with Roasted Vegetables take to make?
Total time is about 60 minutes (20 min prep + 40 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-Thyme Chicken with Roasted Vegetables?
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 olive oil from drying out.
Can I substitute ingredients in Rosemary-Thyme Chicken with Roasted Vegetables?
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-Thyme Chicken with Roasted Vegetables 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-Thyme Chicken with Roasted Vegetables?
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.
What others are saying
- ★★★★★
Perfectly balanced flavors—crispy chicken skin with tender roasted carrots and potatoes. Made it for company and got seconds!
- ★★★★★
The rosemary-thyme combo made the chicken so aromatic, and my kids actually ate their veggies! Best weeknight dinner yet.
- ★★★★☆
Loved the herb-forward taste, but the chicken was slightly dry for my preference. Would add a splash of lemon juice next time.
Related recipes
Maple-Thyme Chicken Thighs with Roasted Carrots and Parsnips
Honey-Mustard Baked Chicken with Root Vegetables
Oven-Roasted Chicken Thighs with Lemon and Dill
Rosemary-Roasted Chicken with Carrots and Parsnips
Honey-Glazed Chicken Thighs with Ringed Veggie Medley
Dill-Roasted Chicken with Asparagus and Peas
Equipment for this recipe
Top-rated tools to make this recipe successfully.
