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One-Pan Rosemary Chicken with Vegetables Recipe

One-Pan Rosemary Chicken with Vegetables

Juicy bone-in, skin-on chicken thighs roast with baby potatoes, carrots, red onion, garlic, rosemary, and lemon for a fragrant one-pan dinner. Everything cooks together until the chicken is golden and the vegetables are tender.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 4 thighs, about 6-8 ounces each Bone-in, skin-on chicken thighs
  • 2 tablespoons Olive oil
  • 2 tablespoons Fresh rosemary, finely chopped
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Vegetables
  • 1 pound Baby potatoes, halved
  • 4 carrots Medium carrots, peeled and cut into 1-inch pieces
  • 1 onion Medium red onion, cut into wedges
  • 1 tablespoon Olive oil
  • 1 lemon Lemon, sliced into thin rounds or wedges

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Pat the chicken thighs dry with paper towels so the skin can brown properly.
  2. Combine 2 tablespoons olive oil, rosemary, minced garlic, lemon juice, kosher salt, and black pepper in a small bowl. Rub this mixture thoroughly over the chicken thighs.
  3. Toss the halved potatoes, carrot pieces, and onion wedges with the remaining 1 tablespoon olive oil and a little additional salt and pepper. Spread the vegetables across a large rimmed sheet pan.
  4. Arrange the seasoned chicken thighs among the vegetables with the skin facing up. Tuck the lemon slices or wedges around the chicken and vegetables.
  5. Roast for 35–45 minutes, stirring the vegetables once if needed, until they are tender and the chicken reaches 165°F internally. Broil for 1–2 minutes at the end if you want especially crisp skin, watching closely.
  6. Let the chicken rest for 5 minutes before serving. Spoon the pan juices over the chicken and vegetables for the best flavor.

Notes

Cut the potatoes and carrots into similarly sized pieces for even cooking. Leave space between the ingredients so they roast instead of steam. Bone-in, skin-on thighs provide the juiciest result and the richest pan juices.