This One-Pan Honey Rosemary Chicken is a simple dish that brings wonderful flavors together! With tender chicken roasted in a tasty mix of honey and rosemary, you’ll love every bite.
The best part? You only need one pan to make this, which means less mess! I enjoy serving it with some veggies on the side to soak up all that yummy honey sauce. 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts keep the dish healthy and cook quickly. You can use thighs for a juicier option or even replace them with tofu for a vegetarian version.
Honey: This adds a lovely sweetness. If you need to avoid honey, you can substitute with maple syrup or agave syrup for similar flavor and texture.
Fresh Rosemary: Fresh rosemary has a vibrant flavor. If you don’t have it, dried rosemary works fine—just use less, about a tablespoon since it’s more concentrated. In a pinch, thyme or oregano can also be good substitutes.
Vegetables: Baby potatoes, carrots, and asparagus are great choices here. Feel free to swap in other veggies like broccoli, Brussels sprouts, or bell peppers if you prefer or have them on hand!
How Do I Get My Chicken Juicy and Flavorful?
Marinating the chicken in the honey-garlic mixture is key to infusing flavor and moisture. Let it sit for at least 15 minutes if you’re pressed for time. Ideally, 30 minutes to an hour is best, as it allows the chicken to absorb more of the goodness.
- Make sure to coat all sides of the chicken breast well.
- Using a cast-iron skillet ensures even cooking and helps create a nice crust.
Also, remember to check the internal temperature. It should reach 165°F (75°C) to ensure it’s safe to eat while still juicy. If you’re uncertain, a meat thermometer is a great investment!
One-Pan Honey Rosemary Chicken Recipe
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 4 garlic cloves, minced
- Salt and pepper to taste
- Optional: red pepper flakes for garnish
For the Vegetables:
- 2 cups baby potatoes, halved
- 2 cups carrots, sliced
- 1 cup asparagus, trimmed
- 1 lemon, sliced
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook in the oven, making a total of about 40 minutes from start to finish. It’s a quick and easy meal that doesn’t leave you with much cleanup since everything cooks in one pan!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure it’s nice and hot for roasting your chicken and vegetables, helping everything cook evenly.
2. Make the Marinade:
In a large bowl, whisk together the honey, olive oil, chopped rosemary, minced garlic, salt, and pepper. This will create a sweet and savory marinade for your chicken.
3. Marinade the Chicken:
Add the chicken breasts to your bowl and coat them thoroughly in the honey mixture. Make sure they’re well covered to absorb all the tasty flavors. Let the chicken marinate while you prepare the vegetables.
4. Prepare the Vegetables:
In a large cast-iron skillet or oven-safe pan, arrange the halved baby potatoes, sliced carrots, and trimmed asparagus. Drizzle a little olive oil over the veggies and sprinkle with salt and pepper. Toss everything together to make sure the vegetables are nicely coated.
5. Assemble in the Pan:
Now it’s time to place the marinated chicken breasts on top of the vegetables in the skillet. Lay the lemon slices over the chicken and scatter the remaining veggies around it for that beautiful one-pan presentation.
6. Pour the Marinade:
Drizzle any remaining honey marinade over everything in the pan. This will add extra flavor and moisture while cooking.
7. Roast in the Oven:
Carefully transfer the skillet to the preheated oven. Roast for about 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
8. Optional Broiling Step:
If you like a little crispiness, you can broil the dish for an additional 2-3 minutes. Keep a close eye on it to prevent burning, as things can cook quickly under the broiler!
9. Rest and Garnish:
When it’s done, remove the skillet from the oven and let it rest for a few minutes. This helps keep the chicken juicy. You can garnish with extra rosemary and a sprinkle of red pepper flakes for a bit of heat, if you like!
10. Time to Serve!
Serve your delicious honey rosemary chicken warm, spooning some of the pan juices over the chicken and vegetables for added flavor. Enjoy your tasty one-pan meal with family or friends!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute other vegetables like bell peppers, zucchini, or broccoli. Just make sure that any vegetables you choose have a similar cooking time to ensure everything cooks evenly. If you’re using denser veggies like carrots or potatoes, you may want to cut them smaller for quicker roasting.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can use the microwave or warm them in the oven at 350°F (175°C) until heated through. If the chicken appears a bit dry, you can add a splash of chicken broth to help retain moisture while reheating.
Can I Use Agave Syrup Instead of Honey?
Yes, agave syrup can be used as a substitute for honey! It has a similar consistency and sweetness. Just use the same amount as in the recipe, but keep in mind that the flavor will be slightly different, resulting in a less floral taste.
Is It Possible to Make This Dish Ahead of Time?
Yes! You can marinate the chicken earlier in the day or even the night before for a richer flavor. Just keep everything covered in the fridge until you’re ready to cook. The vegetables can be prepped ahead as well; store them separately in the fridge for convenience!
