Rosemary Chicken with Vegetables
Bone-in rosemary chicken roasts with potatoes, carrots, and onions on one sheet pan. Garlic tucked beneath the skin, warm Mediterranean spices, and lemon juice flavor this comforting dinner.
Ingredients
For Spice Mixture
- 2 tablespoons dried rosemary
- 2 teaspoons ground coriander
- 1 teaspoon black pepper
- ¾ teaspoon nutmeg
For the Chicken and Vegetables
- 3 pounds bone-in, skin-on chicken thighs and drumsticks
- Kosher Salt
- 10 garlic cloves, minced
- 1 lemon, juice of
- Extra virgin olive oil
- 10 fingerling potatoes, halved lengthwise
- 5 to 6 carrots, peeled and halved
- 1 yellow onion, cut into large pieces or slices
- Parsley, for garnish (optional)
Instructions
- Prepare the oven and pan. Preheat the oven to 400°F. Lightly oil a large sheet pan.
- Mix the spices. In a small bowl, combine the rosemary, coriander, black pepper, and nutmeg. Reserve 1 teaspoon of the mixture for the vegetables.
- Season the chicken. Pat the chicken dry and season with kosher salt on both sides and underneath the skin. Gently lift the skin, keeping it attached, and spread the minced garlic underneath. Season the chicken all over and beneath the skin with the remaining spice mixture.
- Add the lemon and oil. Arrange the chicken on the prepared sheet pan. Add the lemon juice and a generous drizzle of extra virgin olive oil, rubbing to distribute them over the pieces.
- Add the vegetables. In a large bowl, toss the potatoes, carrots, and onion with the reserved 1 teaspoon of seasoning, a pinch of kosher salt, and a drizzle of olive oil. Transfer to the sheet pan, arranging the vegetables around the chicken in a single layer.
- Roast. Bake for 30 to 40 minutes, checking at 30 minutes. The chicken should reach 165°F on an instant-read thermometer inserted into the thickest part without touching the bone. Check more than one piece, and check that the potatoes and carrots are fork-tender.
- Finish and serve. For more color, briefly place the pan under the broiler once the chicken is cooked through, watching carefully to prevent burning. Remove from the oven, garnish with parsley if using, and serve with the roasted vegetables.
Notes
- Timing: Start checking the chicken after 30 minutes of roasting. Allow about 50 to 60 minutes overall, depending on the size of the pieces and your oven.
- Using bone-in, skin-on chicken breasts: Roast at 350°F for about 40 to 45 minutes, checking earlier with a thermometer. The chicken should reach 165°F in the thickest part. Check the vegetables for tenderness separately.
- Using boneless chicken: Roast the vegetables at 400°F for 10 to 15 minutes before adding the chicken. Continue baking until the chicken reaches 165°F, about 20 minutes depending on the cut and size. For skinless pieces, use a little extra olive oil to coat the garlic and spices.
- Vegetable swaps: Try cubed sweet potatoes or butternut squash in place of the potatoes, or replace some of the root vegetables with parsnips, rutabaga, or beets. Cut substitutes into small, similarly sized pieces and check for tenderness before serving.
- Storage: Refrigerate leftovers promptly in shallow, airtight containers, within 2 hours of cooking—or 1 hour if the temperature is above 90°F. Keep refrigerated for up to 4 days, or freeze for up to 1 month. Thaw in the refrigerator and reheat to 165°F throughout.
- Shop this recipe: Ground coriander adds a warm, citrusy note to the rosemary seasoning, while Private Reserve Greek extra virgin olive oil coats the chicken and vegetables for roasting. Find both in our shop.