Baked Rosemary-Lemon Chicken with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Succulent chicken thighs roasted with aromatic rosemary and lemon, paired with tender carrots and potatoes for a comforting weeknight meal. This Mediterranean-inspired gluten-free recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 bone-in, skin-on, about 1.5 lbs chicken thighs
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1 tbsp fresh, chopped rosemary
• 1, zested and juiced lemon
• 1.5 lbs, quartered baby potatoes
• 1 lb, peeled and cut into 1-inch pieces carrots
• 1/2 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Pat 4 bone-in, skin-on chicken thighs dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Place the chicken in a large baking dish.
2. Step 2: In a small bowl, combine 2 tbsp olive oil, 2 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 lemon zest, and 1 tablespoon lemon juice. Pour over the chicken, coating evenly. Arrange 1.5 lbs quartered baby potatoes and 1 lb cut carrots around the chicken.
3. Step 3: Drizzle 1/2 cup chicken broth over the vegetables and chicken, then cover the dish with aluminum foil. Bake for 25 minutes, then remove foil and bake for 10-15 minutes until chicken reaches 165°F internally and vegetables are golden and tender.