Rosemary Lemon Chicken Veggies
Elevate your weeknight dinner game with this fragrant and flavorful Rosemary Lemon Chicken Veggies recipe. Tender, juicy chicken thighs are infused with a zesty lemon-rosemary marinade and roasted to golden perfection alongside a medley of vibrant baby potatoes, carrots, and zucchini. This one-pan meal combines convenience, rustic charm, and fresh Mediterranean-inspired flavors, making cleanup a breeze while satisfying the whole family. A quick broil at the end crisps the skin for added texture and ensures every bite is irresistibly delicious. Perfect for busy nights or cozy family gatherings, this wholesome dish is as visually stunning as it is easy to prepare.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 2 whole Lemon
- 3 sprigs Fresh rosemary
- 4 cloves Garlic
- 3 tablespoons Olive oil
- 1.5 pounds Baby potatoes
- 4 large Carrots
- 2 medium Zucchini
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C).
Zest and juice one lemon, and slice the other lemon into thin rounds. Set them aside.
In a small bowl, mix the lemon zest, lemon juice, 2 tablespoons of olive oil, chopped rosemary leaves from 2 sprigs, minced garlic, salt, black pepper, and paprika to form a marinade.
Place the chicken thighs in a large bowl and pour the marinade over them. Massage the marinade into the chicken, ensuring even coating. Cover and let the chicken marinate for 10–15 minutes.
While the chicken is marinating, wash and cut the baby potatoes in half. Peel the carrots and slice them into thick sticks. Slice the zucchini into half-moons.
Arrange the vegetables on a large baking sheet. Drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Toss to coat.
Nestle the marinated chicken thighs on top of the vegetables. Add the lemon slices and the remaining rosemary sprig around the pan for added aroma.
Place the baking sheet in the preheated oven and roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
Switch the oven to broil for the last 3–5 minutes to crisp the chicken skin and give it a golden color. Keep an eye on it to avoid burning.
Remove the pan from the oven and let it rest for 5 minutes before serving. Serve the chicken and veggies hot, garnished with additional fresh rosemary if desired.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 2641 mg | 115% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 33.4 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 6465 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
