Reader’s Recipe: Rosemary Chicken

Thank you to Kelly for submitting a recipe for rosemary chicken from Real Simple magazine, which I selected as my first Reader’s Recipe!

*Don’t forget to comment on this post with a recipe or key ingredient you think I should try next week!*

I was intrigued by all the yummy veggies in Kelly’s  recipe, but what sealed the deal for me was the ease of the recipe. You guys know I love easy, peasy dinners!

After work, I swung by the grocery store to pick up the necessary ingredients as well as my weekly essentials.

I arrived home to my sick fiancé and crazy dog. Poor Ryan stayed home from work today because he’s not feeling so hot. This dinner seemed like the perfect dish of comfort food for a sick boy and I figured it was  good night to try out this warm and nutritious meal. Let’s hope it helps him get healthy fast!

Dinner came together quickly, and after a few minutes of slicing and dicing, the chicken and veggies were a-roastin’!

Rosemary Chicken + Roasted Veggies

Rosemary Sprigs

My favorite part of this dish was the roasted zucchini. The combination of the veggie with the olive oil and sweetness of the rosemary made it taste phenomenal.


My Plate

Ryan and I both enjoyed second helpings of this dinner. Ryan said we should make thie recipe again if only for the smell. The rosemary made our whole apartment smell fantastic!

I also enjoyed a small bottle of POM Wonderful pomegranate juice with dinner for some added sweetness.

POM Juice

I’m off to unpack from our weekend in St. Pete before climbing in bed early. I’m tiiiired.

Rosemary Chicken with Zucchini

Serves 4, Hands-On Time: 15m Total Time: 1hr 15m


  • 1 pound new potatoes
  • 2 carrots
  • 2 small zucchini
  • olive oil
  • whole-grain mustard
  • 1 bunch rosemary
  • kosher salt and pepper
  • 4 6-ounce boneless, skinless chicken breasts
  • 4 1-quart resealable plastic freezer bags


  1.  Heat oven to 400° F. Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix them in a bowl with 2 tablespoons olive oil, 2 tablespoons mustard, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
  2.  Roast for 25 minutes. Toss the vegetables, turn the chicken, and continue roasting until the chicken is cooked through, 20 to 25 minutes more. Divide among individual plates.

11 Responses

  1. If you want a breakfast menu, this blueberry-coconut baked oatmeal is delicious!

  2. My mom used to make this exact recipe all the time when I lived at home, except she put feta cheese on top. I loved it!! 🙂 I might have to make this for me and Andrew sometime soon, I totally forgot about it!!

  3. YAY! I am so glad you liked it!!! 🙂

  4. That dinner looks delicious!!

  5. I’m going to throw out the Salsa Chicken and Black Bean soup again, just because it’s so good! So good that I just made it today, in fact…haha. Make sure to blend a little bit of it to make it slightly creamy.

  6. looks SO good and healthy too 🙂 I love rosemary it has such a delicious, clean flavor!

  7. Looks delicious! I wish Sean liked veggies. He doesn’t though. So, I make kid-friendly dishes for him. Like Wednesday night, I’m making Sloppy Joes. I need to cook some recipes for him from that book deceptively delicious or whatever…where pureed veggies are snuck into foods! haha.

  8. Yum, that chicken looks sooooo good!

  9. That really does look super easy and delicious! Something about real rosemary sprigs always looks so gourmet to me too.

  10. I love the smell of rosemary too! It is great with roast chicken! Delish meal =)

  11. […] I had some fresh rosemary leftover from Kelly’s rosemary chicken and zucchini recipe, I figured I’d give her recipe a shot […]

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