Roasted Rosemary Chicken and Vegetables: A Flavorful One-Pan Delight

This Roasted Rosemary Chicken and Vegetables recipe is a weeknight winner! It’s simple to prepare, packed with flavor, and cooks all together on one pan, making cleanup a breeze. The combination of juicy, herb-infused chicken and tender, roasted vegetables is a comforting and satisfying meal that the whole family will love. We’ll explore the keys to achieving perfectly crispy chicken skin and flavorful, evenly cooked vegetables. Get ready to impress with this easy yet elegant dish!

Why You’ll Love This Recipe

• One-Pan Wonder: Everything cooks on a single sheet pan, minimizing cleanup.
• Flavorful and Aromatic: Fresh rosemary infuses the chicken and vegetables with a delicious, earthy aroma.
• Healthy and Nutritious: Packed with protein and a variety of vegetables, this is a wholesome and balanced meal.
• Easy to Customize: Adapt the vegetables and seasonings to your liking.
• Perfect for Meal Prep: Leftovers are great for lunches or quick dinners.
• Impressive yet Simple: Elegant enough for guests but easy enough for a weeknight.

Ingredients You’ll Need

• Chicken: A whole chicken (about 3-4 pounds) or bone-in, skin-on chicken pieces (thighs and drumsticks work best). Using bone-in, skin-on chicken is crucial for achieving that crispy skin and maximum flavor.
• Vegetables: A mix of your favorites! We recommend:
  • Potatoes (Yukon Gold or red potatoes), cut into 1-inch pieces
  • Carrots, peeled and cut into 1-inch pieces
  • Onions, quartered
  • Bell peppers (any color), cut into 1-inch pieces
  • Broccoli florets
  • Brussels sprouts, halved
• Fresh Rosemary: The star of the show! Use fresh rosemary for the best flavor. Dried rosemary can be used in a pinch, but reduce the amount.
• Garlic: Fresh garlic cloves, minced or crushed.
• Olive Oil: For tossing the vegetables and chicken, and for roasting.
• Lemon: Adds brightness and acidity to the dish.
• Salt and Pepper: To taste.
• Optional: Other herbs like thyme or oregano, red pepper flakes for a touch of heat, or a splash of white wine.

Equipment You’ll Need

• Large Sheet Pan: Make sure it’s large enough to hold all the chicken and vegetables in a single layer.
• Large Mixing Bowl: For tossing the vegetables with oil and seasonings.
• Cutting Board and Knife: For prepping the vegetables and chicken.
• Meat Thermometer: Essential for ensuring the chicken is cooked to a safe internal temperature.
• Optional: Kitchen twine for trussing the chicken (if using a whole chicken).

Step-by-Step Instructions

Here’s a detailed guide to creating the perfect roasted rosemary chicken and vegetables:

1. Prepare the Chicken

Whole Chicken:

• Preheat oven to 425°F (220°C).
• Remove the giblets from the chicken cavity and pat the chicken dry with paper towels. Drying the chicken is essential for crispy skin.
• Optional: Truss the chicken with kitchen twine to help it cook evenly. This involves tying the legs together and tucking the wings under the body.
• In a small bowl, combine 2 tablespoons olive oil, 2 tablespoons chopped fresh rosemary, 4 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
• Rub the mixture all over the chicken, including under the skin of the breast and thighs. This infuses the chicken with flavor and helps to crisp the skin.
• Place the chicken in the center of the prepared sheet pan.

Chicken Pieces (Thighs and Drumsticks):

• Preheat oven to 425°F (220°C).
• Pat the chicken pieces dry with paper towels. Drying the chicken is essential for crispy skin.
• In a small bowl, combine 2 tablespoons olive oil, 2 tablespoons chopped fresh rosemary, 4 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
• Rub the mixture all over the chicken pieces, ensuring they are well coated.
• Place the chicken pieces on the prepared sheet pan, leaving space between them.

2. Prepare the Vegetables

• While the oven is preheating, prepare the vegetables. Wash and chop them into roughly equal sizes (about 1-inch pieces) to ensure they cook evenly.
• In a large mixing bowl, toss the vegetables with 3 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Spread the vegetables around the chicken on the sheet pan in a single layer. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two sheet pans.

3. Roast the Chicken and Vegetables

• Place the sheet pan in the preheated oven and roast for 45-60 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
• The internal temperature of the chicken should reach 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to check the temperature.
• Halfway through the cooking time (about 25-30 minutes), toss the vegetables to ensure even cooking.
• If the chicken skin is browning too quickly, you can tent it loosely with aluminum foil.

4. Add Lemon and Serve

• Once the chicken is cooked through, remove the sheet pan from the oven.
• Squeeze the juice of half a lemon over the chicken and vegetables. This adds a bright, fresh flavor.
• Let the chicken rest for 10 minutes before carving (if using a whole chicken). This allows the juices to redistribute, resulting in a more tender and flavorful bird.
• Serve the roasted chicken and vegetables immediately. Garnish with extra fresh rosemary sprigs, if desired.

Tips for Crispy Chicken Skin

• Dry the Chicken: Pat the chicken thoroughly dry with paper towels before seasoning. Moisture is the enemy of crispy skin.
• Season Under the Skin: Rub the herb and oil mixture under the skin of the breast and thighs to directly flavor the meat and promote crispy skin.
• High Heat: Roasting at a high temperature (425°F/220°C) helps to render the fat and crisp the skin.
• Don’t Overcrowd the Pan: Ensure there is enough space between the chicken and vegetables to allow for proper air circulation.
• Avoid Opening the Oven Door Too Often: Opening the oven door releases heat and can prolong the cooking time.
• Optional: For extra crispy skin, you can broil the chicken for the last few minutes of cooking, but watch it carefully to prevent burning.

Tips for Perfectly Roasted Vegetables

• Cut Vegetables Evenly: This ensures they cook at the same rate.
• Don’t Overcrowd the Pan: Overcrowding leads to steaming rather than roasting. Use two sheet pans if necessary.
• Toss with Enough Oil: The oil helps the vegetables to caramelize and develop flavor.
• Use a High Temperature: A high oven temperature promotes browning and caramelization.
• Season Generously: Salt and pepper are essential for bringing out the flavor of the vegetables.
• Choose Vegetables That Roast Well: Potatoes, carrots, onions, bell peppers, broccoli, and Brussels sprouts are all great choices.
• Consider Cooking Times: Some vegetables take longer to cook than others. You may need to add more delicate vegetables (like broccoli florets) later in the cooking process.

Variations and Substitutions

• Chicken: You can use other cuts of chicken, such as chicken breasts (bone-in, skin-on are best for flavor and moisture), but adjust the cooking time accordingly.
• Vegetables: Feel free to substitute other vegetables based on your preferences and what’s in season. Some other great options include sweet potatoes, parsnips, butternut squash, asparagus, green beans, and cherry tomatoes.
• Herbs: While rosemary is the star of this recipe, you can also use other herbs such as thyme, oregano, sage, or parsley.
• Spices: Add a pinch of red pepper flakes for a touch of heat, or use other spices like paprika, garlic powder, or onion powder.
• Lemon: If you don’t have lemon, you can use a splash of white wine vinegar or apple cider vinegar.
• Wine: Drizzle a bit of dry white wine over the chicken and vegetables before roasting for added depth of flavor.
• Sweetness: For a hint of sweetness, drizzle a little maple syrup or honey over the vegetables during the last 15 minutes of roasting.

Serving Suggestions

This roasted rosemary chicken and vegetables is a complete meal on its own, but you can also serve it with:

• A simple salad: A green salad with a light vinaigrette is a refreshing complement to the rich chicken and vegetables.
• Crusty bread: Perfect for soaking up the delicious pan juices.
• Quinoa or rice: A healthy and satisfying side dish.
• Mashed potatoes: A classic comfort food pairing.

Make-Ahead Tips

This recipe is also great for meal prepping. You can chop the vegetables and prepare the herb and oil mixture ahead of time. Store them separately in airtight containers in the refrigerator. When you’re ready to cook, simply toss the vegetables with the oil mixture and proceed with the recipe.

You can also roast the chicken and vegetables ahead of time and reheat them before serving. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through.

How to Store Leftovers

Store leftover roasted rosemary chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave. You can also shred the chicken and use it in salads, sandwiches, or soups.

Nutrition Information (Approximate)

Nutritional information will vary depending on the specific ingredients and portion sizes used. Here is an approximate estimate per serving (based on a 4-serving recipe):

• Calories: 450-550
• Protein: 40-50g
• Fat: 25-35g
• Carbohydrates: 20-30g
• Fiber: 5-7g

Recipe Card

Roasted Rosemary Chicken and Vegetables

Prep time: 20 minutes

Cook time: 45-60 minutes

Serves: 4

Ingredients:

• 1 whole chicken (3-4 pounds) or bone-in, skin-on chicken pieces (thighs and drumsticks)
• 1.5 lbs potatoes, cut into 1-inch pieces
• 1 lb carrots, peeled and cut into 1-inch pieces
• 1 large onion, quartered
• 1 bell pepper, cut into 1-inch pieces
• 1 cup broccoli florets
• 1 cup Brussels sprouts, halved
• 3 tablespoons chopped fresh rosemary (plus extra for garnish)
• 6 cloves garlic, minced
• 5 tablespoons olive oil
• 1 lemon, halved
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Prepare the chicken: Pat dry and rub with 2 tablespoons olive oil, 2 tablespoons rosemary, 4 minced garlic cloves, salt, and pepper.
3. Prepare the vegetables: Toss with 3 tablespoons olive oil, 1 tablespoon rosemary, 2 minced garlic cloves, salt, and pepper.
4. Arrange vegetables around the chicken on a sheet pan in a single layer.
5. Roast for 45-60 minutes, or until the chicken is cooked through and the vegetables are tender. Chicken internal temperature should reach 165°F (74°C).
6. Squeeze lemon juice over the chicken and vegetables.
7. Let the chicken rest for 10 minutes before carving.
8. Serve immediately.

Enjoy!

We hope you enjoy this delicious and easy roasted rosemary chicken and vegetables recipe! It’s a perfect weeknight meal that’s sure to become a family favorite. Don’t forget to share your creations with us on social media!