Hi and welcome! I’m so glad you stopped by today! If you are looking for a quick and easy dinner recipe the whole family will love that is also healthy, then you’re in the right place! This is perfect for those busy week nights because it only takes about 20 minutes to prep and 40 minutes to cook. And it all cooks on one pan in the oven, making dishes a breeze. Get dinner on the table in an hour. This One Pan Parsley Rosemary Chicken & Veggies will make you drool and then leave you full and satisfied!
ONE PAN PARSLEY ROSEMARY CHICKEN & VEGGIES WILL HAVE DINNER PREPPED IN 20 MINUTES AND ALL ON ONE PAN!
Weeknight dinners can be hard. The after school rush – homework, chores, activities or sports – can leave your family eating microwave meals or takeout. Is it really possible to feed your family good food without spending hours in the kitchen? YES! On the nights you don’t want to cook, this meal comes to the rescue. It’s easy, delicious and healthy. You’ll spend just 20 minutes prepping dinner. Just enough time for the kids to do their chores, right? Then you’ll be free to help with homework or do other things for the next 40 minutes while dinner cooks.
And everything cooks at the same time. That means it will all be hot and ready at the same time! Have I mentioned the dishes… or lack thereof? Your cutting board, your knife and the pan you bake it on – plus the dishes your family eats off of – are all the dishes you’ll have to do. Can’t beat that, am I right?!
Weeknights are hard enough, let’s make dinner easier.
MAKE WEEKNIGHT DINNER EASIER WITH ONE PAN PARSLEY ROSEMARY CHICKEN & VEGGIES
Do you ever find yourself standing in front of the fridge with the door open, willing something to jump out that you can make dinner with? Have you ever wondered if dinner really needs to be an every day occurrence? Or are you:
- a busy mom trying to run a household?
- trying to feed your family food that tastes good and is good for you?
- always looking for a new go-to dinner recipe that comes together quickly and doesn’t leave you cleaning up for an hour afterward?
If you said “yes” to any of those, this recipe is FOR YOU!! If you are juggling lots of hats and responsibilities, trying to help your family eat a little better or looking to add some new, quick dinners to your menu plan, you need this recipe!
PARSLEY ROSEMARY CHICKEN & VEGGIES… IT’S WHAT’S FOR DINNER!
My kids love this and so does my husband… all except the asparagus, but that’s just for me. Last time I bought some at the store, my 7-year-old asked me, “Why do you keep buying that stuff?!” So, next time I won’t be including as much asparagus in our Parsley Rosemary Chicken & Veggies. But the moist and juicy chicken, the tender potatoes, carrots and asparagus… Mmmm, so good! And dinner is ready in an hour. Total score.
Prep time:
Cook time:
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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)
- Fill a large pot or bowl with hot water and place the chicken breasts in the water. Let thaw while you continue.
- Chop up the red potatoes, carrots, asparagus, parsley and green onions.
- Combine the potatoes, carrots and asparagus in a large bowl. Toss with olive oil until coated lightly.
- Cover a sheet pan with tin foil. Lightly spritz with olive oil. Preheat the oven to 375ºF.
- Spread the veggies on half the pan in a single layer. Place the chicken on the other half the pan.
- Sprinkle the rosemary, garlic powder, lemon juice, parsley, green onions, and John's seasoning on the chicken.
- Sprinkle dill weed, garlic powder, lemon juice, parsley, green onions, and John's seasoning on the veggies.
- 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.
- Remove from oven, cool and serve. Enjoy!
WINNER, WINNER, PARSLEY ROSEMARY CHICKEN & VEGGIES DINNER!
You’ve done it! Dinner is delicious and healthy and on the table in an hour. Look at you go!! My kids gobble this up, even my picky 3-year-old. The dishes take about 5 minutes to rinse off and put in the dishwasher. And, if there’s any leftovers, you can wrap them up in the foil you cooked them on. This is a winner on every level and it’s one of my go-to recipes for busy weeknights.
