Rosemary Chicken by Happy Dinner

Are you looking for an easy, nutrient dense weeknight dinner you can casually serve to the family on a manic Monday? What about a recipe you can easily dress up with dried herbs and a fun serving platter for a small dinner party on Friday evening? Yes & Yes?
Try my Rosemary Chicken recipe on for size!

All you need is this Le Creuset grill pan or a cast iron skillet and a few ingredients!
Set the table and get ready for a Happy Dinner!

Rosemary Chicken Recipe

Whole 30, Paleo, Weeknight Dinner
Servings: 4


  • Cast Iron Grill Pan


  • 1/2 Cup Olive Oil
  • 4 Organic Chicken Breasts
  • 5 Large Rainbow Carrots sliced thinly into rounds
  • 1 Lemon juiced
  • 1 tbsp Crushed Garlic
  • 1 tsp Cumin
  • 1 tbsp Maple Syrup
  • 6 Rosemary Sprigs

Salt and Pepper to taste


    • Preheat Oven to 375 degrees
    • Line a baking sheet with parchment paper
    • Season the chicken with salt & pepper and crushed garlic {on both sides}
    • In a prep bowl, season your carrots with 1 TB olive oil, cumin, maple syrup, salt & pepper
    • Carefully arrange carrots on the baking sheet and bake for 20 minutes. Rotating halfway
    • Add 5-6 tbsp of Olive oil to cast iron pan and heat over medium for 3 minutes
    • Add the chicken breasts to the pan and squeeze a lemon over the top of the sizzling pan. Cook the breasts for 5-7 minutes, then flip and continue cooking for 5 minutes.
      *If the chicken sticks to the pan, it's not done
    • Add 2 Rosemary sprigs to your pan, cover the chicken with aluminum foil, and move your pan to the oven to bake for 5 minutes
    • Remove chicken from the oven and let it rest for 2 minutes before cutting it
    • Plate completed chicken over baked carrots and garnish with remaining rosemary sprigs!

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    Oh hey there!

    Welcome to Happy Dinner! Iโ€™m Cortney, a Holistic Health Coach, wellness entrepreneur, wife and Mama of two, here to make holistic health simple and engaging!

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