Lemon Rosemary Chicken Skillet
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!
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!!
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!
Prep the potatoes
- 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.
Assemble and Cook
- 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!
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!
More delicious one-pan chicken dinner recipes:
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Rosemary Chicken with Lemon and Vegetables
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!
yum, this looks like great comfort food to me!
This looks so good! Rosemary and lemon are amazing together.