Rosemary Lemon Chicken with Roasted Potatoes & Carrots

Prepare the Chicken: In a large bowl, combine the chicken pieces with olive oil, dried rosemary, dried thyme, salt, black pepper, lemon zest, and lemon juice. Toss to coat the chicken evenly.
Roast the Chicken and Vegetables: Preheat your oven to 400°F (200°C). Place the seasoned chicken pieces in a roasting pan. In a separate bowl, toss the quartered potatoes and carrot pieces with olive oil, garlic powder, onion powder, salt, and pepper. Arrange the vegetables around the chicken in the roasting pan.
Roast: Roast in the preheated oven for 45-60 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and golden.
Serve: Once cooked, let the chicken and vegetables rest for about 10 minutes before serving. Enjoy your delicious Rosemary Lemon Chicken with Roasted Potatoes and Carrots!
Tips:
For extra flavor, you can add fresh rosemary sprigs to the roasting pan.
This dish pairs wonderfully with a fresh green salad or crusty bread!

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!

Prepare the Chicken: In a large bowl, combine the chicken pieces with olive oil, dried rosemary, dried thyme, salt, black pepper, lemon zest, and lemon juice. Toss to coat the chicken evenly.
Roast the Chicken and Vegetables: Preheat your oven to 400°F (200°C). Place the seasoned chicken pieces in a roasting pan. In a separate bowl, toss the quartered potatoes and carrot pieces with olive oil, garlic powder, onion powder, salt, and pepper. Arrange the vegetables around the chicken in the roasting pan.
Roast: Roast in the preheated oven for 45-60 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and golden.
Serve: Once cooked, let the chicken and vegetables rest for about 10 minutes before serving. Enjoy your delicious Rosemary Lemon Chicken with Roasted Potatoes and Carrots!
Tips:
For extra flavor, you can add fresh rosemary sprigs to the roasting pan.
This dish pairs wonderfully with a fresh green salad or crusty bread!