Is there anything as simple and comforting as a roast chicken dinner?! Today’s rosemary roasted chicken recipe with vegetable is one of my go-to recipes. An incredibly easy and satisfying meal!
Of all the things we do in life, feeding ourselves and our families is one of the most essential and very basic human needs. Yet, people often tell me that they don’t have time to cook. I am not surprised. And I can certainly relate. To me, the struggle is more about the cleanup though. I will happily cook dinner. One condition–eaters be ready to roll up their sleeves afterwards.
That is why I favor meals like this one-pan roasted chicken and vegetables. It’s one uncomplicated and cozy dinner with far fewer dishes!
Our main ingredients are three: chicken legs, baby potatoes and carrots. The flavor star in this roasted chicken recipe, though, is the ancient Mediterranean herb of rosemary.
In the world of Mediterranean cooking, herbs provide an almost sensual contribution to otherwise humble dishes. And that is exactly what rosemary did here in this rosemary roasted chicken recipe!
If you’re familiar with rosemary, you probably used it with beef or lamb. It’s strong fragrance and slightly bitter piney flavor make rosemary a prime candidate in marinades for heavy meat dishes. But it is equally useful in lighter chicken or even fish dishes where rosemary livens your dinner lending a mouth-watering aroma.
We won’t go into rosemary’s historic association with magic, but suffice it to say, it has some”magical” healthy qualities linked to improving the immune system, digestion, and circulation.
One small tip: take the chicken out of the fridge about 20-30 minutes before roasting. When you roast cold chicken, it tends to dry out. Still, I like to add a generous amount of olive oil and lemon juice; a piece of rustic bread dunked in the rosemary-flavored “juice” from the roasted chicken…heavenly!
Here is the step-by-step for this rosemary roasted chicken recipe with vegetables:
(print-friendly recipe to follow)
Preheat the oven to 400 degrees F.
In a small bowl, mix the spices together. Reserve 1/3 tbsp of the spice mix for later.
Season the chicken legs on both sides and underneath the skin with the spice mix. Leave to rest for 20-30 minutes.
In a bowl mix the vegetables together with a drizzle of olive oil and season with the remaining spice mix.
Arrange the seasoned chicken legs and vegetables on a large baking pan. Top with the lemon juice and a generous drizzle of olive oil.
Bake in the 400 degree F heated oven for 30-45 minutes until the chicken reaches an internal temperature of 175 degrees F. If needed, move to the top rack and broil for 2-3 minutes or until the chicken skins caramelizes. Serve immediately.
You might also like to try: Cilantro Lime Chicken Thighs and Za’atar Roasted Chicken Breast Recipe
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