Roasted Rosemary Chicken and Vegetables
This roasted dish features aromatic rosemary chicken alongside a medley of seasonal fall vegetables. Perfect for a cozy evening meal, this recipe offers a balance of savory and earthy flavors that will have everyone reaching for seconds.
For a unique twist, consider using a variety of root vegetables like parsnips, sweet potatoes, or even rutabaga. Fresh rosemary imparts a wonderful fragrance and flavor, while a drizzle of honey can add a touch of sweetness if desired.
Serve this comforting chicken dish with a side of crusty bread or a simple green salad. It's an excellent option for autumn gatherings or a relaxing weekend dinner with family and friends.
How to Make It
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1
Preheat the oven to 425°F (220°C).
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2
Peel and chop the carrots into 1-inch pieces. Cut the potatoes into similar-sized chunks. Slice the red onion into wedges.
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3
Place the vegetables in a large bowl and toss with 1 tbsp olive oil, half of the rosemary, half of the garlic, salt, and pepper.
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4
Arrange the vegetables in a single layer on a baking sheet.
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5
In the same bowl, coat the chicken thighs with the remaining olive oil, rosemary, garlic, salt, and pepper.
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6
Nestle the chicken thighs among the vegetables on the baking sheet.
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7
Roast in the oven for 35-45 minutes or until the chicken is golden and cooked through, reaching an internal temperature of 165°F (75°C).
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8
Remove from the oven and let rest for 5 minutes before serving.
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9
Garnish with lemon wedges and serve hot.
Still hungry? Try one of these
Stovetop Lemon-Rosemary Chicken with White Beans and Wilted Kale (35-Minute)
Stovetop pan-seared chicken thighs braised with lemon, rosemary, white beans, and wilted kale for a 35-minute weeknight one-pan dinner.