Rosemary Lemon One-Pot Chicken Recipe

Name: Rosemary Lemon One-Pot Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1A1/2 Tbsp extra virgin olive oil; 1 tsp salt; A1/4 tsp black pepper; 1 lb boneless, skinless chicken breasts; 4 small whole carrots, peeled and cut into 1-inch pieces; 1 large parsnip, peeled and cut into 1-inch pieces; 5 red new potatoes, quartered; 1 small onion, quartered; 1 Tbsp minced garlic; 2 cups PacificA(R) Organic Low Sodium Chicken Broth; 1 lemon, sliced into A1/4-inch rounds; 2 sprigs fresh rosemary; 8.8-oz pouch Uncle BenasA(R) Ready Rice Whole Grain Brown Rice

Servings: persons

1A1/2 Tbsp extra virgin olive oil
1 tsp salt
A1/4 tsp black pepper
1 lb boneless, skinless chicken breasts
4 small whole carrots, peeled and cut into 1-inch pieces
1 large parsnip, peeled and cut into 1-inch pieces
5 red new potatoes, quartered
1 small onion, quartered
1 Tbsp minced garlic
2 cups PacificA(R) Organic Low Sodium Chicken Broth
1 lemon, sliced into A1/4-inch rounds
2 sprigs fresh rosemary
8.8-oz pouch Uncle BenasA(R) Ready Rice Whole Grain Brown Rice

1
1. Preheat the oven to 375Au00b0 F.
2
2. Season the chicken with A1/4 teaspoon of salt, and a teaspoon black pepper.
3
3. Heat A1/2 tablespoon of olive oil in a Dutch oven, over medium-high heat. Cook the chicken on each side for about 2-3 minutes, or until evenly browned. Using tongs, take the chicken out and reserve on a plate.
4
4. Add the remaining olive oil to the Dutch oven with the garlic, and cook the carrots, parsnips, potatoes, and onion for 4-6 minutes, or until they begin to brown on the edges. Season with the remaining salt and black pepper.
5
5. Pour the chicken broth into the Dutch oven and add the reserved chicken back on top of the vegetables.
6
6. Toss the rosemary sprigs in the Dutch oven with the lemon wedges. With the lid on, cook for 45-50 minutes or until the vegetables are fork tender. Discard the rosemary and lemon slices.
7
7. Microwave brown rice according to package directions.
8
8. Serve with A1/2 cup brown rice.

1541

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1A1/2 Tbsp extra virgin olive oil, 1 tsp salt, A1/4 tsp black pepper, 1 lb boneless, skinless chicken breasts, and more.

Yes, Rosemary Lemon One-Pot Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Lemon One-Pot Chicken

How did you like this recipe?

Frequently Asked Questions