rosemary garlic chicken

Comforting, flavor-packed roasted rosemary chicken recipe and vegetable all in one sheet pan. Be sure to review the step-by-step photos and tips in the post!

Rosemary Roasted Chicken Recipe with Vegetables

dry rosemary

coriander

tsp black pepper

nutmeg

chicken

Kosher Salt

garlic cloves,

lemon, juice of

Extra virgin olive oil

fingerling potatoes, halved lengthwise

carrots,

yellow onion,

In a small bowl, mix spices. Reserve 1 tsp of spice mixture to the side for now.

Pat chicken pieces dry and season with kosher salt on both sides, and make sure to get some salt underneath the skin. Lift chicken skin up and add minced garlic underneath (this provides a lot of flavor and protects the garlic from burning in the oven. Now seasons chicken with the spice mixture all over, making sure to get some of it also underneath the skin. (remember to keep 1 tsp of the spice mixture aside for the vegetables.)

Arrange chicken pieces on a lightly oiled large sheet pan. Add lemon juice and a generous drizzle of extra virgin olive oil (give a little rub to distribute the lemon juice and olive oil.)

In a large bowl, mix the vegetables (potatoes, carrots, and onions)  with the remaining 1 tsp of spice mixture, a dash of salt, and a drizzle of extra virgin olive oil. Toss to combine, then transfer to sheetpan with the chicken. Arrange everything on the pan in one layer.

Bake for 30 to 40 minutes or until chicken is fully cooked (check at the earlier mark so you don't over-cook the chicken. Using an instant-read thermometer, inserted at the thickest part of the chicken, it should register register 165 degrees F.) If you like a little more color, place the sheetpan under the broiler briefly and watch carefully.

Remove from heat and garnish with parsley. Enjoy!

I loved the flavor of rosemary with chicken and the roasted veggies were so tasty, too! Thanks for another winner!

these colors and vibrancy even after they cook look marvelous, I can taste it through those photos cant wait to make this

I love sheet pan recipes and this one is awesome - the veggies soak up all those flavorful juices, SO good!

I love sheet pan meals and this meal did not disappoint! Thank you!

I love sheet pan meals and this meal did not disappoint! Thank you so much!

Seriously the easiest most delicious dinner on the planet.  Where else can you have this much goodness to serve up your family with in under 1 hour? Thank you!

Sheet pan meals are my favorite, and this one is my absolute favorite! We will be making it again soon. Thanks so much for sharing the recipe!

The coriander is a lovely touch to this easy one pan dinner! I appreciate the different colors of veg you've used too. It really livens up the pan!

With these busy holiday months, this recipe couldn't have come at a better time!  I love all the flavors and the quick clean up!  An elegant dish as well as quick and easy are my favorite things!

I love sheet pan recipes and the flavour in this was amazing.  I also had no idea that my chicken was dry sometimes because I take it right from the fridge to the oven.  I left it out for 20 minutes before cooking and the chicken turned out much juicier.  Thanks for the tip!

This was so amazing!!  I’m still in awe over how simple it is to prepare and  yet so flavorful and  beautiful presentation!!  Can’t wait to make it again. It will be in my menu rotation and perfect to serve when I have guests!! Thank you for this awesome recipe!!

This is a wonderful chicken recipe and I have made it several times. My family has a new favorite chicken dinner. Sometimes I mix it up with the addition of other veggies like squash and cauliflower. There are so many ways to serve this chicken meal. You are a talented chef. Thank you for sharing this great recipe!

Thanks Suzy! This ended up to be a really delicious recipe! The garlic left a bit of a sweet flavor on the chicken. I added some garlic powder to the spice mix. Next time I may add some cayenne because I like spicy and cut down a bit on the nutmeg. I used rutebega instead of potato cuz we're doing low carb. My veggies were a little large so I baked them for 20 mins first and then added the chicken, and it came out perfect
 I also broiled it after for extra browning. Thanks for this yummy recipe!

This was stunningly good! I had odd veggies like kohlrabi, beets, fennel, and a potato and this was INCREDIBLE with chicken drumsticks. I used the last of my dried rosemary with this so will be going for my rosemary plant next time : ) I will be cooking this again and again! Thank you!!

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Made this tonight and it was super easy and flavorful. I took the suggestion of putting the veggies in for 15 mins first, followed by the chicken thighs, and it was perfect.  Can’t wait to eat the leftovers for lunch tomorrow!

You are not going to believe how crispy these chicken thighs are! I like to flavor them with fresh rosemary and garlic, but see the notes for more variations.

Crispy Chicken Thighs with Rosemary and Garlic

chicken thighs*

tsp extra virgin olive oil

garlic

rosemary*

chicken stock

Kosher salt and fresh cracked black pepper

Season chicken and prepare pan

Pat chicken dry and season with salt and pepper. Add oil to room temperature, nonstick pan. The pan should be small enough for the thighs to be slightly crowded in pan. Add chicken skin side down and turn heat to medium. Add garlic and rosemary to pan.

Slowly cook chicken: 

Allow chicken to slowly cook on skin side for a total of 40-60 minutes. Once pan heats up, reduce heat to medium-low so skin renders fat, and slowly browns and crisps. Move garlic and rosemary in pan as needed to prevent burning.

Flip and Deglaze: 

Once chicken appears about 90% of the way cooked through and the skin is crispy, flip over chicken. Pour white wine in the bottom of the pan, avoiding the skin. Increase heat and allow most of the wine to evaporate and for chicken to finish cooking through, 4-6 minutes. 

Serve: 

Serve chicken with pan juices, and garlic cloves. The garlic should be tender and sweet. Enjoy.

A full hour skin down. I am going to try this ASAP. I bet the skin is crazy crispy. You are breaking new ground here. Nice! 

And yes, pulling rendered chicken fat out of the pan to cook something else that will land on the plate something everybody needs to start doing.

Do you think I could substitute another lemon pepper if I can't get Redmonds?

This chicken thigh recipe is fanatic and simple to make.

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The most viewed rosemary garlic chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine