Roasted Rosemary Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
563 kcal
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Course
Main Course
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Cuisine
American
Roasted Rosemary Chicken
Description
This Roasted Rosemary Chicken recipe involves several key steps to develop rich flavors. Potatoes are parboiled until just tender, optionally with onions added near the end to soften. Meanwhile, a marinade made of garlic, fresh or dried rosemary, lemon juice, olive oil, salt, and pepper is prepared and used to coat the vegetables and potatoes.
Chicken thighs with skin and bone are seasoned and browned skin-side down in an oven-safe skillet to develop a crispy sear. After flipping, the pre-cooked vegetables and potatoes are arranged nestled around the chicken. The skillet is transferred to a 425°F oven to roast uncovered for 20-25 minutes until chicken reaches a safe internal temperature and juices run clear, resulting in a golden crust and moist interior.
This dish serves well as a hearty main accompanied by the roasted vegetables, offering a balance of acidity from lemon, earthiness from rosemary, and a crispy skin texture contrast. The recipe is flexible regarding vegetable choices.
Note that the nutritional content varies depending on chosen vegetables.
Ingredients
- 12 ounces potato diced or halved if they're baby potatoes, red
- ½ onion chopped, red or white
- 2 pounds chicken thighs bone-in, skin-on
- 1 clove garlic minced
- 1 tablespoon lemon juice fresh
- 2 teaspoons rosemary chopped, or 1 teaspoon dry, fresh
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups vegetables bell pepper, zucchini, mushrooms, coarsely chopped
Instructions
- Preheat the oven to 425°F.
- Boil potatoes for about 8 minutes or until slightly tender (they will continue to cook in the oven). (For softer onion, add onions to the water in the last 2 minutes, optional). Drain well.
- In a large bowl, combine garlic, lemon juice, rosemary, olive oil, and salt & pepper. Toss with potatoes and remaining vegetables.
- Preheat an oven-safe skillet on the stove over medium heat. Generously season chicken with salt & pepper and cook the chicken skin side down about 5 minutes or until browned. Turn chicken over and brown about 5 minutes.
- Add all of the veggies including the potatoes nestling between the chicken thighs.
- Roast uncovered 20-25 minutes or until the chicken reaches 165°F and the juices run clear. Do not overcook.
Notes
- Ensure potatoes are drained well after boiling to prevent soggy vegetables during roasting.
- Use an oven-safe skillet to easily transfer from stovetop to oven without handling multiple pans.
- Adjust vegetables based on availability; bell peppers, zucchini, or mushrooms work well.
- Check chicken temperature to at least 165°F to ensure it is safely cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563 | 28% |
| Carbohydrates | 40g | 13% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 142mg | 47% |
| Sodium | 794mg | 33% |
| Potassium | 1089mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 9355IU | 187% |
| Vitamin C | 29mg | 32% |
| Calcium | 69mg | 7% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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