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10 Easy Chicken Recipes for Weight Loss
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4.75 from 8 votes

One-Pan Rosemary Chicken and Root Vegetables

One pan, delicious ingredients, and twenty minutes in the oven is all it takes to create this scrumptious meal.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Cuisine: American
Keyword: Budget-Friendly, dairy-free, High Protein, Kid-Friendly, Quick and Easy
Servings: 4 people
Calories: 355kcal
Author: Chef Nichole


  • 4 boneless and skinless chicken breasts 6 to 8 ounces each
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon ground rosemary
  • 2 tablespoons olive oil
  • 2 carrots peeled and diced into 1 inch pieces
  • 2 parsnips peeled and diced into 1 inch pieces
  • 1 turnip small, peeled and diced into 1 inch pieces
  • 1 sweet potato small, peeled and diced into 1 inch pieces
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder


  • Preheat oven to 425 degrees. Line a baking sheet with foil and spray with nonstick spray.
  • Place the chicken breasts on half the baking sheet. Sprinkle half the salt, half the pepper over the chicken and the rosemary over the chicken.
  • Combine the remaining ingredients in a large bowl and toss together to coat the vegetables in the oil and seasonings. Spread in an even layer in the remaining space on the baking sheet.
  • Bake for 10 minutes. Remove the pan from the oven, turn over the chicken and stir the vegetables. Return the pan to the oven and cook another 10 minutes or until vegetables are tender and chicken is cooked through.


Serving: 1chicken breast with 1 cup vegetables | Calories: 355kcal | Carbohydrates: 22g | Protein: 40g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 124mg | Sodium: 599mg | Fiber: 5g | Sugar: 6g |
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8