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!
Servings: 4 Servings
Calories: 284kcal
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
