Cooked - One-pan Honey Rosemary Chicken With Vegetables - New Recipe

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One-pan Honey Rosemary Chicken With Vegetables

4.0

3 Tablespoons butter (melted)

1 Tablespoon minced garlic

2 Tablespoons fresh chopped rosemary

1 teaspoon salt

½ teaspoon black pepper

3 Tablespoons honey

1 Tablespoon lemon juice

1 Tablespoon avocado oil

1 pound chicken breasts

1 cup sliced carrots

2 cups cubed red potatoes

½ medium lemon (sliced)

3 bunches fresh rosemary

1 bunch asparagus (chopped)

Select all/reset

Preheat the oven to 425 degrees F.
Whisk together all of the ingredients for the sauce.
Pour over the chicken and let it marinate for about 30 minutes. If you’re in a hurry, skip the marinade and proceed to the next step. It'll still be delicious!
Drizzle a cast iron skillet with avocado oil over high heat.
Add the chicken and cook on each side for 1-2 minutes to get a slight brown (saving the leftover marinade and setting it aside).
Add the carrots and potatoes around the chicken and pour the leftover marinade over the entire dish.
Add the fresh rosemary bunches on top and some sliced lemons.
Cover and bake for 15 minutes, then add in the asparagus and bake for an additional 10-15 minutes or until the potatoes are fork tender.

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