One Pot Roasted Rosemary Chicken with Fall Vegetables

Name: One Pot Roasted Rosemary Chicken with Fall Vegetables
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4-6 chicken thighs; 1 tablespoon fresh Rosemary; kosher salt; fresh cracked black pepper; 3 cloves garlic; 1 pound Brussels sprouts; 2 pounds sweet potatoes

User Reviews

4.9

42 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
4 servings
Calories
249 kcal
Course
Main Course
Cuisine
American

One Pot Roasted Rosemary Chicken with Fall Vegetables

Bianca Bennett

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Made in one skillet, this One Pot Roasted Rosemary Chicken with Fall Vegetables is full of flavor even though it only has seven ingredients, TOTAL. Yes, seven ingredients for the whole meal, and only one pan to get dirty. This is the perfect meal to make on a school night when you’re looking for something healthy, hearty and well balanced.

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Ingredients

Servings

4-6 chicken thighs , skin and bone on Foster Farms Simply Raised (without antibiotics)
1 tablespoon fresh Rosemary , minced
kosher salt
fresh cracked black pepper
3 cloves garlic , minced
1 pound Brussels sprouts , trimmed
2 pounds sweet potatoes , peeled and cut into 1” chunks

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Instructions

Preheat oven to 375 degrees.
Season both sides of the chicken thighs with kosher salt and black pepper to taste. I used about ½ teaspoon of each.
Add the rosemary to the side without the skin.
Put the chicken skin side down in the skillet and cook on medium high for 5-7 minutes until a nice golden brown crust is formed.
Turn the chicken and cook for an additional five minutes.
Remove the chicken from the pan and add the sweet potatoes, Brussels sprouts and garlic.
Season to taste with more salt and pepper (I used about 1/4 teaspoon of each).
Mix well using the rendered fat in the pan to coat the vegetables.
Nestle the chicken back into the pan amongst the vegetables.
If you would like you can add some additional rosemary to the skillet before you put it in the oven, but it is a strong herb and it goes a long way.
Cook in the oven for 35-40 minutes.

Nutrition Information

Show Details

Calories 249kcal (12%) Carbohydrates 57g (19%) Protein 8g (16%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 1mg (0%) Sodium 158mg (7%) Potassium 1214mg (35%) Fiber 11g (44%) Sugar 12g (24%) Vitamin A 33045IU (661%) Vitamin C 103mg (114%) Calcium 120mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 249 kcal

% Daily Value*

Calories	249kcal	12%
Carbohydrates	57g	19%
Protein	8g	16%
Fat	1g	2%
Saturated Fat	1g	5%
Cholesterol	1mg	0%
Sodium	158mg	7%
Potassium	1214mg	26%
Fiber	11g	44%
Sugar	12g	24%
Vitamin A	33045IU	661%
Vitamin C	103mg	114%
Calcium	120mg	12%
Iron	3mg	17%