Description
This Garlic & Honey Baked Rosemary Chicken Breast recipe combines tender chicken breasts with fresh rosemary, a sweet honey glaze, and a medley of vegetables. The chicken is lightly seared for a golden crust before being baked with carrots, red potatoes, and asparagus to create a flavorful and comforting one-pan meal perfect for a weeknight dinner.
Ingredients
Chicken and Marinade
- 3 Tablespoons butter (melted)
- 1 Tablespoon minced garlic
- 2 Tablespoons fresh chopped rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 Tablespoons honey
- 1 Tablespoon lemon juice
- 1 Tablespoon avocado oil
- 1 pound chicken breasts (thinly sliced)
Vegetables and Garnish
- 1 cup sliced carrots
- 2 cups cubed red potatoes
- 1/2 medium lemon (sliced)
- 3 bunches fresh rosemary
- 1 bunch asparagus (chopped)
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for baking the chicken and vegetables.
- Whisk Sauce: In a bowl, whisk together the melted butter, minced garlic, chopped rosemary, salt, black pepper, honey, lemon juice, and avocado oil to create the marinade and sauce.
- Marinate Chicken: Pour the sauce over the thinly sliced chicken breasts and let them marinate for about 30 minutes to absorb the flavors. If short on time, you can skip marinating and proceed to cooking; it will still be flavorful.
- Heat Oil: Drizzle avocado oil into a cast iron skillet and heat over high heat to prepare for searing the chicken.
- Cook Chicken: Add the chicken slices to the hot skillet and sear each side for 1-2 minutes until lightly browned, reserving the leftover marinade for later use.
- Add Veggies & Sauce: Surround the browned chicken with sliced carrots and cubed red potatoes, then pour the reserved marinade over the entire skillet for flavor infusion.
- Top with Rosemary & Lemon Slices: Place fresh rosemary bunches on top of the dish along with the lemon slices to enhance aroma and taste.
- Cover & Bake: Cover the skillet and bake for 15 minutes. After that, add chopped asparagus to the skillet and bake uncovered for another 10-15 minutes, until the potatoes are fork-tender and the chicken is fully cooked.
Notes
- Marinating the chicken enhances flavor but can be skipped if necessary.
- Using a cast iron skillet helps achieve an even sear and retains heat well in the oven.
- Be sure to check that the chicken reaches an internal temperature of 165°F for safe consumption.
- You can substitute red potatoes with other waxy potatoes if preferred.
- Adjust salt and pepper according to taste to suit dietary needs.
