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Lemon Rosemary Chicken Skillet

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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 Rosemary Chicken dinner recipe is an easy and super flavorful way to make a weeknight meal! With tender, cooked carrots and potatoes flavored with lemon, garlic, and rosemary, the oven baked chicken thighs take about 40 minutes from start to finish! The perfect weeknight meal!
close up of roasted chicken thigh with carrots and lemon slices
cast iron skillet with chicken thighs, potatoes, carrots and lemons

Lemon rosemary chicken is a great meal!

Its fast, its cheap, and it tastes wonderful!

Cooking with bone in c chicken thighs are great – they are like half the price of skinless breasts, they are juicier and delicious, and much more forgiving. There is so much you can do with chicken thighs, and you can pretty much not ruin it!

Plus that crispy skin!! Its just so flavorful!!

cast iron skillet with chicken, carrots, and lemon

How to make lemon rosemary chicken in a skillet

This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!

Mixing the dough.

  1. Mix the ingredients together until combined.
  2. Cover the bowl and allow it to rest for 30 minutes.

Prep the potatoes

  1. In a saucepan, cover the potatoes with cold water and a sprinkle of salt.
  2. Bring to a boil over medium high heat, and cook about 8 minutes, or until tender.
  3. Drain potatoes and set aside.

Assemble and Cook

  1. 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.
  2. Coat the chicken in this mixture.
  3. 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).
  4. Remove the chicken from the pan, add the mushrooms, carrots, and potatoes to the skillet.
  5. Place the chicken over the veggies and drizzle with remaining marinade.
  6. 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.
  7. Transfer the skillet to the oven and roast, uncovered, until the chicken is cooked through, about 20-25 minutes, or until done.
  8. Enjoy!

What can I serve with rosemary chicken?

This lemon rosemary chicken is a great meal that is fairly complete on its own. If you want to add something else to it, something like cheese popovers, or wheaten bread would be a great addition to this meal!

close up of roasted chicken thigh with carrots and lemon slices

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close up of roasted chicken thigh with carrots and lemon slices

Rosemary Chicken with Lemon and Vegetables

This Rosemary Chicken dinner recipe is an easy and super flavorful way to make a weeknight meal! With tender, cooked carrots and potatoes flavored with lemon, garlic, and rosemary, the oven baked chicken thighs take about 40 minutes from start to finish! The perfect weeknight meal!
5 from 1 vote
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Course: Chicken Recipes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 Servings
Calories: 284kcal
Author: Jenni – The Gingered Whisk

Ingredients

  • ¾ pound small red skinned potatoes halved
  • kosher salt
  • 2 tablespoon dried rosemary divided
  • 2 cloves of garlic smashed
  • pinch of red pepper flakes
  • 2 lemons
  • 2 tablespoons olive oil
  • 4-6 skin-on bone-in chicken thighs
  • 10 ounces cremini mushrooms halved
  • 3 carrots chopped into 2″ pieces

Instructions

  • 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

Serving: 1g | Calories: 284kcal | Carbohydrates: 36g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 42mg | Sodium: 242mg | Fiber: 6g | Sugar: 5g

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