Having a large one pot meal for dinner, where everyone helps themselves, is one of my favorite meals. One Pan Lemon Rosemary Chicken and Rice is one of the best one pot meals I’ve ever had. I start by browning some chicken breast until golden, then I add tons of veggies, lemon juice, chicken broth, and rosemary. Everything cooks together in a ditch oven until fork tender. I serve this meal with brown rice and the whole family loves it. One Pan Lemon Rosemary Chicken and Rice is the perfect one pan meal!
Recipes Similar to One Pan Lemon Rosemary Chicken and Rice:
Baked Honey Lemon Chicken Breast
Ready to Grill Barbecue Chicken Kebabs
30 Minute Chicken Stroganoff Recipe
What are the Health Benefits of Lemon?
Lemon is a wonderful citrus fruit that adds so much flavor to your food. Even just adding a few slices to your drinking water adds a lovely flavor and nutrients to your drink. Consuming lemon adds Vitamin C, fiber, iron, and calcium into your diet. The acidity of lemon works great for meats and marinades because the acid is able to penetrate your meat and perfume the whole dish with lemon flavor.
There are so many benefits to cooking with lemon! Add it to savory or sweet dishes, or just to your ice cold beverage. In love with lemon recipes? Try my Poached Lemon Dill Salmon Recipe!
Ingredients in One Pan Lemon Rosemary Chicken and Rice
- extra virgin olive oil
- salt
- black pepper
- boneless, skinless chicken breasts
- carrots
- parsnip
- red new potatoes
- onion
- minced garlic
- Organic Low Sodium Chicken Broth
- lemon
- fresh rosemary
- Ready Rice Whole Grain Brown Rice
How to Make One Pan Lemon Rosemary Chicken and Rice
Preheat the oven to 375º F.
Season the chicken with ¼ teaspoon of salt, and ⅛ teaspoon black pepper.
Heat ½ 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.
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.
Pour the chicken broth into the Dutch oven and add the reserved chicken back on top of the vegetables.
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.
Microwave brown rice according to package directions.
Serve with ½ cup brown rice.
One Pan Lemon Rosemary Chicken and Rice
Ingredients
- 1 1/2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1 lb. boneless, skinless chicken breasts
- 4 small whole carrots, peeled and cut into 1-inch pieces
- 5 new red potatoes, quartered
- 1 small onion, quartered
- 1 tbsp minced garlic
- 2 cups Pacific® Organic Low Sodium Chicken Broth
- 1 lemon, sliced into 1/4-inch rounds
- 2 sprigs fresh rosemary
- 1 8.8 oz. Uncle Ben’s® Ready Rice Whole Grain Brown Rice
Instructions
- Preheat the oven to 375º F.
- Season the chicken with ¼ teaspoon of salt, and ⅛ teaspoon black pepper.
- Heat ½ 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.
- 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.
- Pour the chicken broth into the Dutch oven and add the reserved chicken back on top of the vegetables.
- 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.
- Microwave brown rice according to package directions.
- Serve with ½ cup brown rice.
Notes
Nutrition
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