One Pan Parsley Rosemary Chicken & Veggies that will Make You Drool
Prep time
Cook time
Total time
Get a healthy and delicious dinner on the table quick! This one pan meal only takes 20 minutes of prep time. It's loaded with protein and veggies and delicious flavors. You CAN make a meal the whole family loves in just an hour!
Serves: 4-6 servings
  • Frozen chicken breasts (enough for your family)
  • 4-6 red potatoes
  • 3-5 carrots
  • 8-10 stalks asparagus
  • 5-6 green onions
  • ½ cup parsley, chopped
  • Olive oil
  • Dried rosemary
  • Dill weed
  • Garlic powder
  • Lemon juice
  • John's Steak and Seasoning spice (the only place I've ever found this is from a little restaurant in Idaho - Pickle's Place. You can call and order it from them at 208-527-9944. Get two... or three. Seriously, it's amazing - I am in no way affilated with Pickle's Place, we just love this spice blend)
  1. Fill a large pot or bowl with hot water and place the chicken breasts in the water. Let thaw while you continue.
  2. Chop up the red potatoes, carrots, asparagus, parsley and green onions.
  3. Combine the potatoes, carrots and asparagus in a large bowl. Toss with olive oil until coated lightly.
  4. Cover a sheet pan with tin foil. Lightly spritz with olive oil. Preheat the oven to 375ºF.
  5. Spread the veggies on half the pan in a single layer. Place the chicken on the other half the pan.
  6. Sprinkle the rosemary, garlic powder, lemon juice, parsley, green onions, and John's seasoning on the chicken.
  7. Sprinkle dill weed, garlic powder, lemon juice, parsley, green onions, and John's seasoning on the veggies.
  8. Bake the chicken and potatoes at 375ºF for 40 minutes. Check the chicken with a thermometer to make sure the internal temperature of the chicken is 165ºF or higher. If the chicken is not 165ºF, return to oven for an additional 5-10 minutes and check again. Check that the potatoes and carrots are tender by poking with a fork.
  9. Remove from oven, cool and serve. Enjoy!
Recipe by While He Was Napping at