Review Recipe

Roasted Rosemary Chicken

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Author Holly Nilsson
Course Main Course
Cuisine American
Juicy baked chicken thighs and roasted veggies in an easy baked skillet meal.
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  • 3/4 pound red-skinned potatoes diced (or halved if they're baby potatoes)
  • 1/2 onion chopped, red or white
  • 1.5-2 lbs bone-in chicken thighs or breasts
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  • 2 teaspoons fresh rosemary chopped, or 1 teaspoon dry
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups coarsely chopped vegetables bell pepper, zucchini, mushrooms

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  1. Preheat the oven to 425°F.

  2. Boil potatoes for about 8 minutes or until slightly tender (they will continue to cook in the oven). (For softer onion, add onions to the water in the last 2 minutes, optional). Drain well.

  3. In a large bowl, combine garlic, lemon juice, rosemary, olive oil, and salt & pepper. Toss with potatoes and remaining vegetables.

  4. 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.

  5. Add all of the veggies including the potatoes nestling between the chicken thighs.

  6. Roast uncovered 20-25 minutes or until the chicken reaches 165°F and the juices run clear. Do not overcook.

Recipe Notes

Nutritional information will vary based on the vegetables used.
Nutrition Information
Calories: 563, Fat: 32g, Saturated Fat: 8g, Cholesterol: 142mg, Sodium: 794mg, Potassium: 1089mg, Carbohydrates: 40g, Fiber: 9g, Sugar: 2g, Protein: 31g, Vitamin A: 9355%, Vitamin C: 29%, Calcium: 69%, Iron: 3.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword roasted chicken thighs