Roasted Lemon Rosemary Chicken
This lemon rosemary chicken recipe features lemon, garlic, and tender carrots and potatoes cooked in a cast iron skillet. This easy, flavorful oven baked chicken thighs dinner is ready to eat in forty minutes, start to finish! The perfect weeknight meal!
This lemon rosemary chicken is one of those dependable dinners that quietly makes weeknights easier.
Bone-in chicken thighs roast alongside potatoes, carrots, and mushrooms in a single skillet, soaking up lemon, garlic, and rosemary as everything cooks together. The result is a meal that feels cozy and flavorful without asking much of you — just a little prep and the oven does the rest.
This is the kind of recipe that works well when you want dinner to feel thoughtful but not complicated.
Why this recipe works in real life:
Chicken thighs are a great option for busy nights. They’re affordable, forgiving, and stay juicy even if timing isn’t perfect, which makes them ideal for family cooking.
This recipe is especially helpful because:
- Everything cooks in one skillet
- The flavors are familiar and widely liked
- The meal feels complete without extra sides
- It’s ready in about 40 minutes, start to finish
And yes — the crispy skin is part of the appeal.
How to make lemon rosemary chicken in a skillet
This recipe is simple to make! For the full set of directions, please scroll down to the recipe card below. This is just a general overview on how to make it to help you plan.
- Parboil the potatoes briefly until just tender, then drain
- Mix olive oil, lemon juice, garlic, rosemary, salt, and red pepper flakes
- Coat the chicken thighs in the mixture
- Brown the chicken skin-side down in a hot skillet
- Remove the chicken and add the vegetables to the pan
- Nestle the chicken back on top, add lemon halves, and drizzle with remaining marinade
- Roast in the oven until the chicken is cooked through and the vegetables are tender
Everything finishes together, which keeps the process simple and the flavors well balanced.
How to serve this to your family
This meal is fairly complete on its own, but it pairs nicely with:
- a simple bread like wheaten bread or popovers
- a simple green salad
For younger kids, serving the chicken and vegetables separately can make the plate feel more approachable.
This recipe is a good example of how familiar ingredients (chicken, potatoes, lemon, and herbs) can come together into something satisfying without a lot of effort.
If you’re looking for more dinners like this — calm, flexible, and built for real family life — you’ll find plenty of ideas (and a few fun freebies) inside the free community.
For busy, real life families
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Roasted Lemon Rosemary Chicken
Ingredients
Method
- Preheat the oven to 450.
- In a saucepan, cover the potatoes with cold water and a sprinkle of salt.
- Bring to a boil over medium high heat, and cook about 8 minutes, or until tender.
- Drain potatoes and set aside.
- In a small bowl, mix together the dried rosemary, garlic, 2 tsp salt and red pepper flakes, the juice of 1 lemon (Keep the lemon!!!!) and the olive oil.
- Coat the chicken in this mixture.
- Heat a large cast iron skillet over medium-high heat, and cook the chicken, skin side down, about 5 minutes (or until the skin browns).
- Remove the chicken from the pan, add the mushrooms, carrots, and potatoes to the skillet.
- Place the chicken over the veggies and drizzle with remaining marinade.
- Squeeze the juice from the remaining lemon on top, and add the squeezed out lemon halves to the pan, along with a bit more rosemary.
- Transfer the skillet to the oven and roast, uncovered, until the chicken is cooked through, about 20-25 minutes, or until done.
- Enjoy!
Nutrition
Nutrition information is provided as a general estimate and may vary based on ingredients, brands, and substitutions. For specific dietary needs, we recommend calculating nutrition using your preferred tool.
This looks so good! Rosemary and lemon are amazing together.
yum, this looks like great comfort food to me!