Herb-Infused Rosemary Chicken with Garden Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted with rosemary and seasonal vegetables, inspired by City Floral's perennial herb selection. This American-inspired chicken recipe, ready in about 45 minutes, pairs Chicken thighs, Fresh rosemary, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels. Finely chop rosemary and mince garlic cloves. Toss chicken with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, rosemary, and minced garlic until evenly coated.
  2. Step 2: Peel carrots and cut into 1-inch chunks. Slice zucchini into 1/2-inch half-moons. Place vegetables in a single layer on a parchment-lined baking sheet. Drizzle with remaining 1 tbsp olive oil and season with remaining salt and pepper.
  3. Step 3: Arrange seasoned chicken thighs on top of vegetables on the baking sheet. Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender when pierced with a fork.
  4. Step 4: Let rest for 5 minutes before serving. Transfer chicken and vegetables to a plate, garnishing with extra rosemary sprigs for presentation.

Related recipes