One Pan

Rosemary Chicken with Lemon and Potatoes

This Rosemary Chicken recipe features lemon, garlic, and tender carrots and potatoes. This easy, flavorful oven baked chicken thighs dinner is ready to eat in forty minutes, start to finish! The perfect weeknight meal!

rosemary chicken with lemon and vegetables in a cast iron skillet

Lemon Rosemary Chicken is a great meal – it’s fast, it’s cheap, and it tastes wonderful! I have really been enjoying cooking with bone-in chicken thighs lately. Not only are they like half the price of skinless breasts, but I find that thighs are juicier and much more forgiving. There is so much you can do with chicken thighs, and you can pretty much not ruin it!
I love the crispy skin on the rosemary chicken – it’s so flavorful!
 Rosemary Lemon Chicken Thighs skillet dinner

What can I serve with rosemary chicken?

One of the nice things about this recipe is that with the lemon rosemary chicken, potatoes, and carrots, it really makes a complete meal. For healthier veggies, you can serve the rosemary chicken with a side salad or broccoli salad for a well-rounded meal that is perfect any night of the week!
crispy skinned oven baked chicken thighs

More delicious one-pan chicken dinner recipes:

Rosemary Chicken with Lemon and Vegetables

Rosemary Chicken with Lemon and Vegetables

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

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!


  • 3/4 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


  1. Preheat the oven to 450.
  2. In a saucepan, cover the potatoes with cold water and a sprinkle of salt.
  3. Bring to a boil over medium high heat, and cook about 8 minutes, or until tender.
  4. Drain potatoes and set aside.
  5. 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.
  6. Coat the chicken in this mixture.
  7. 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).
  8. Remove the chicken from the pan, add the mushrooms, carrots, and potatoes to the skillet.
  9. Place the chicken over the veggies and drizzle with remaining marinade.
  10. 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.
  11. Transfer the skillet to the oven and roast, uncovered, until the chicken is cooked through, about 20-25 minutes, or until done.
  12. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 284 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 42mg Sodium: 242mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 6g Sugar: 5g Sugar Alcohols: 0g Protein: 13g
recipe from (Minimally Invasive)


  • Reply
    November 26, 2011 at 4:03 AM

    yum, this looks like great comfort food to me!

  • Reply
    The Double Dipped Life
    November 28, 2011 at 4:47 PM

    This looks so good! Rosemary and lemon are amazing together.

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.