Roasted Rosemary Chicken

Name: Roasted Rosemary Chicken
Total time: 60 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 12 ounces red potatoes (diced or halved if they're baby potatoes); ½ onion (chopped, red or white); 2 pounds bone-in skin-on chicken thighs; 1 clove garlic (minced); 1 tablespoon fresh lemon juice; 2 teaspoons fresh rosemary (chopped, or 1 teaspoon dry); 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 4 cups coarsely chopped vegetables (bell pepper, zucchini, mushrooms)

Juicy baked chicken thighs and roasted veggies in an easy baked skillet meal.

⏱️ 60 min 🔪 Prep: 20 min 🔥 Cook: 40 min 📊 Medium ⭐ 5.0 (14) 👁️ 26 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

4 servings

12 ounces red potatoes (diced or halved if they're baby potatoes)
½ onion (chopped, red or white)
2 pounds bone-in skin-on chicken thighs
1 clove garlic (minced)
1 tablespoon fresh lemon juice
2 teaspoons fresh rosemary (chopped, or 1 teaspoon dry)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
4 cups coarsely chopped vegetables (bell pepper, zucchini, mushrooms)

Steps

Preheat the oven to 425°F.
Boil potatoes for about 8 minutes or until slightly tender (they will continue to cook in the oven). (For softer onion, add onions to the water in the last 2 minutes, optional). Drain well.
In a large bowl, combine garlic, lemon juice, rosemary, olive oil, and salt & pepper. Toss with potatoes and remaining vegetables.
Preheat an oven-safe skillet on the stove over medium heat. Generously season chicken with salt & pepper and cook the chicken skin side down about 5 minutes or until browned. Turn chicken over and brown about 5 minutes.
Add all of the veggies including the potatoes nestling between the chicken thighs.
Roast uncovered 20-25 minutes or until the chicken reaches 165°F and the juices run clear. Do not overcook.