Make Rosemary Roasted Chicken at home (Elegantly Flavored)

The exquisite flavors of roasted rosemary chicken will make it a family favorite all year long.

Rosemary Roasted Chicken in the oven with potatoes and vegetables, bone-in chicken thighs seasoned with rosemary and garlic.

Everyone enjoys Rosemary Roasted Chicken cornish hen and baked chicken breasts, but I can’t deny how moist and tender bone-in chicken thighs are!

Cooking a Roasted Chicken

The baked Rosemary Roasted Chicken thighs are juicy and tender, so I frequently cook them. The chicken’s juices seep into the potatoes and vegetables when the chicken is served over them, giving the entire dish a delicious flavor boost.

POTATOES: Parboil potatoes and onions shorten cooking time and guarantee that everything is finished at once. To parboil is to partially cook in boiling water (I use this same technique with grilled baby potatoes).

VEGETABLES: the vegetables (per the recipe below or use your favorite seasonings). In this, I combine peppers, zucchini, and onions, but any vegetable works well. Other favorites are asparagus, eggplant, and mushrooms.

SEASONINGS: For this dish, the chicken is simply seasoned. Check your local grocery store for fresh rosemary. It can be dried on the counter and kept for a very long time, but it will keep for a very long time in the refrigerator.

Add an extra sprig or two of fresh rosemary to the dish before roasting if you have any. However, be careful not to apply too much because rosemary can have a pungent pine fragrance.

CHICKEN: Season the chicken and cook it for a short time skin-side down. In addition to ensuring extra crispy skin (and who doesn’t love extra crispy skin? ), this also begins the cooking process.

To roast chicken with rosemary

Place the chicken on top of the carrots and potatoes and roast the entire combination for 20 to 25 minutes at 425°F.

Because the chicken starts cooking on the stovetop while the skin is browning, this recipe can be prepared a little faster than a conventional chicken thigh preparation.

Chicken thighs should be cooked to a temperature of 165°F on a meat thermometer for tenderness and well-done veggies.

Ideal Sides

Similar to sheet pan chicken & vegetables, rosemary chicken is a whole meal on a single pan. Include some garlic bread and a tossed or caesar salad.

Warming Up Roasted Chicken

The best way to reheat rosemary chicken is to place it in a casserole dish with some chicken broth or water, cover with aluminum foil, and reheat for about 15 minutes in a preheated oven set to 350°F.

The chicken will be gently steamed with the liquid.

Once heated through, add salt and pepper as desired and serve with the potatoes and vegetables. Alternatively, you can reheat everything at once using the same process!

Chicken with Roasted Rosemary

A simple baked skillet supper with tender chicken thighs and roasted vegetables.

Ingredients

• ¾ pound red-skinned potatoes diced (or halved if they’re baby potatoes)
• ½ onion chopped, red or white
• 1 ½ -2 pounds bone-in chicken thighs or breasts
• 1 clove garlic minced
• 2 teaspoons fresh rosemary chopped, or 1 teaspoon dry
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 cups coarsely chopped vegetables bell pepper, zucchini, mushrooms

Instructions

1. Set the oven to 425 °F.
2. Boil potatoes for 8 minutes, or until they are just beginning to soften (they will continue to cook in the oven). (Optional) Add onions to the water in the last two minutes for softer onions. Good drainage
3. Garlic, lemon juice, rosemary, olive oil, salt, and pepper are all combined in a big bowl. Add potatoes and the remaining vegetables and toss.
4. On the stovetop, preheat an oven-safe skillet over medium heat. Chicken should be generously seasoned with salt and pepper before being cooked for about 5 minutes with the skin side down until browned. After 5 minutes, flip the chicken over and brown it.
5. All of the vegetables, including the potatoes, tucked between the chicken thighs, should be added.
6. Roast the chicken for 20 to 25 minutes, uncovered, or until it reaches 165°F and the juices flow clear. Avoid overcooking.

Notes

The nutritional data will change depending on the vegetables used.

Nutrition information

Calories: 563 | Carbohydrates: 40g | Protein: 31g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 142mg | Sodium: 794mg | Potassium: 1089mg | Fiber: 9g | Sugar: 2g | Vitamin A: 9355IU | Vitamin C: 29mg | Calcium: 69mg | Iron: 3.3mg