This baked Lemon Rosemary Chicken had so much more flavor than I was expecting, to be honest with you. But I think my favorite part about this dish was the fact that I made it all in one pan. Yes you read that right, ONE PAN!
There’s nothing I love more than delicious food, but when I only have one pan to clean after enjoying my meal…game changer.
I’ve tried making this chicken dish before and it didn’t turn out the way I wanted it too. The rosemary was extremely over powering. But this time it came out perfectly. The chicken was so juicy and all the flavors just worked really well together.
Lemon Rosemary Chicken
- 1 medium sized sweet potato, cut into chunks
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary (the dried was fine, but fresh would definitely be better)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 lbs thin asparagus, trimmed and cut into 2 inch pieces (doesn’t have to be perfect)
- 1 1/2 lb boneless chicken breasts or thighs, cut into chunks
- 1 teaspoon garlic powder
- 1 large lemon (juice and zest)
- Salt & pepper to taste
- Place your oven rack in the middle of the oven. Preheat the oven to 400 degrees F. Either coat the pan (rimmed pan) with a generous amount of olive oil OR put down some parchment paper first and only use a little bit of oil. The parchment paper works like a dream because there is barely any mess after.
- Place your sweet potato chunks into the pan with 1 tablespoon of olive oil, 1 tablespoon of rosemary, 1/2 tsp of sea salt, 1/4 tsp of black pepper. Toss everything around so it is all coated evenly. Place them in the oven for 20 minutes.
- While your sweet potatoes cook, place the asparagus, chicken and garlic powder into a large bowl. Drizzle with the lemon juice and add some lemon zest. Add the remaining two tablespoons olive oil, 1 tablespoon rosemary, 1/2 tsp salt, and more black pepper. Toss to coat, then transfer to the pan with the potatoes. Try not to overlap the chicken in the pan so it can cook evenly.
- Return the pan to the oven and bake for an additional 15 to 20 minutes. I cooked it for 10 minutes then checked it, and cooked it for another 5 minutes. It was absolutely perfect!
Enjoy it as is or feel free to put it over some quinoa!