Here’s a fairly quick dinner that tastes like you spent the entire day in the kitchen but doesn’t create a mass of dirty dishes!
This dish makes a full meal with chicken, potatoes and veggies all in one! By partially cooking the potatoes and onions, this cooks up in just 25 minutes in the oven! Adjust the veggies to whatever is in your fridge… I used peppers, zucchini and mushrooms but almost ANY veggie will work in this dish!
Roasted Rosemary Chicken
- 3/4 pound red-skinned potatoes diced
- 1/2 onion thickly sliced
- 1.5-2 lbs bone-in chicken thighs or breasts
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 2 teaspoons fresh rosemary diced, or 1 teaspoon dry
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 Cups coarsely chopped vegetables red pepper, zucchini, mushrooms
Preheat the oven to 425°F.
Boil potatoes for about 8 minutes or until slightly tender (they will continue to cook in the oven). Add onions to the water in the last 2 minutes. Drain well.
In a large bowl, combine garlic, lemon juice, rosemary, olive oil, and salt & pepper. Toss with potatoes and remaining vegetables.
Preheat an oven-safe skillet on the stove over medium heat. Generously season chicken with salt & pepper and cook the chicken skin side down about 5 minutes or until browned. Turn chicken over and brown about 5 minutes.
Add all of the veggies including the potatoes nestling between the chicken thighs.
Roast uncovered 20-25 minutes or until the chicken reaches 165°F and the juices run clear. Do not overcook.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)