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Rosemary Chicken with Lemon and Potatoes

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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!

cast iron skillet with chicken thighs, potatoes, carrots and lemons

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!
 cast iron skillet with chicken, carrots, and lemon

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!
close up of roasted chicken thigh with carrots and lemon slices

More delicious one-pan chicken dinner recipes:

Yield: 4 Servings

Rosemary Chicken with Lemon and Vegetables

close up of roasted chicken thigh with carrots and lemon slices

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!

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


  • 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:



Serving Size:


Amount Per Serving: Calories: 284Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 42mgSodium: 242mgCarbohydrates: 36gFiber: 6gSugar: 5gProtein: 13g

Did you make this recipe?

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recipe from (Minimally Invasive)

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The Double Dipped Life

Monday 28th of November 2011

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


Saturday 26th of November 2011

yum, this looks like great comfort food to me!

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