Is Rosemary Lemon Chicken with Roasted Vegetables vegetarian?

No, it contains skin-on chicken thighs, roasted with rosemary, lemon and garlic alongside the vegetables. Carrots, potatoes and broccoli roast on the same tray.

How do I get crisp skin on the roasted chicken thighs?

Pat the skin dry before marinating and place the thighs skin-side up on the tray. Avoid crowding them with vegetables so hot air can reach the skin.

Can I use black garlic instead of regular garlic?

Yes, black garlic gives a sweeter, mellower flavour that works well with rosemary and lemon. Mash it into the marinade so it spreads evenly.

Rosemary Lemon Chicken With Roasted Vegetables Recipe

Name: Rosemary Lemon Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 100 G Jumbo Garlic 100g; - Maldon Flakes Sea Salt; 100 g Yorkshire English Carrots 100G; 100G Rajah Black Pepper Ground 100G; 250 Ml Trs Lemon Juice 250Ml; 1 Potato Jacket 1 Each; 1 Broccoli - 1 Head; 4X150G Boneless Chicken Thighs 4X150G (Skin On); 30G Natoora Fresh Italian Rosemary; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

British cuisine · 336 calories

About this recipe

Rosemary Lemon Chicken with Roasted Vegetables is the perfect combination of hearty and healthy flavors for your dinner table. Tender chicken thighs are marinated in a zesty mixture of lemon juice, rosemary, and garlic, then roasted to perfection alongside a medley of carrots, potatoes, and broccoli. This dish not only satisfies cravings but also packs a nutritious punch with 31g of protein and 8g of fiber per serving. It’s easy to prepare, making it an ideal choice for a weeknight meal that feels special. The vibrant colors and aromas from the roasted vegetables and herbed chicken make it an appealing dish to serve for any occasion. Whether you’re cooking for your family or hosting friends, this meal is sure to impress while keeping things simple and wholesome.

Ingredients

100 G Jumbo Garlic 100g
- Maldon Flakes Sea Salt
100 g Yorkshire English Carrots 100G
100G Rajah Black Pepper Ground 100G
250 Ml Trs Lemon Juice 250Ml
1 Potato Jacket 1 Each
1 Broccoli - 1 Head
4X150G Boneless Chicken Thighs 4X150G (Skin On)
30G Natoora Fresh Italian Rosemary
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper.
2. Peel and chop 200 g carrots and 200 g potatoes into bite-sized chunks; cut 150 g broccoli into florets.
3. In a bowl, mix 2 tbsp olive oil, 3 minced garlic cloves, 30 ml lemon juice, 5 g chopped fresh rosemary leaves, 1/2 tsp salt and 1/2 tsp pepper to make a marinade.
4. Coat 400 g boneless chicken thighs evenly with the marinade and let them rest for 10 minutes.
5. Toss the chopped vegetables with 1 tbsp olive oil, salt and pepper in a separate bowl.
6. Arrange the marinated chicken thighs on the baking tray and surround them with the seasoned vegetables.
7. Place the tray in the preheated oven and roast for 25-30 minutes, flipping the chicken halfway.
8. Check that the chicken is cooked through (75°C in the thickest part) and the vegetables are tender by piercing them lightly with a fork.
9. Remove the tray from the oven and let the dish rest for 5 minutes to enhance the flavors.
10. Plate the chicken and roasted vegetables, garnishing with a sprig of fresh rosemary if desired.

How to make Rosemary Lemon Chicken With Roasted Vegetables

Prepare tray and vegetables. Preheat the oven to 200°C and line a baking tray with parchment paper. Peel and chop the carrots and potatoes into bite-sized chunks and cut the broccoli into florets.
Marinate the chicken. Mix olive oil, minced garlic, lemon juice, rosemary leaves, salt and pepper in a bowl. Coat the chicken thighs evenly with the marinade and leave them for 10 minutes.
Season and arrange. Toss the chopped vegetables with olive oil, salt and pepper in a separate bowl. Arrange the chicken thighs on the tray and surround them with the seasoned vegetables.
Roast the tray. Roast in the preheated oven for 25-30 minutes, flipping the chicken halfway. Check the chicken is cooked through and the vegetables are tender by piercing them lightly with a fork.
Rest and serve. Remove the tray from the oven and let the dish rest for 5 minutes. Plate the chicken and roasted vegetables, garnished with a sprig of fresh rosemary if you like.

Frequently asked questions

How long does Rosemary Lemon Chicken with Roasted Vegetables take to make?: About 40 minutes in total, with 10 minutes of prep and 30 minutes of cooking. Everything roasts together on one tray.
Is Rosemary Lemon Chicken with Roasted Vegetables vegetarian?: No, it contains skin-on chicken thighs, roasted with rosemary, lemon and garlic alongside the vegetables. Carrots, potatoes and broccoli roast on the same tray.
How do I get crisp skin on the roasted chicken thighs?: Pat the skin dry before marinating and place the thighs skin-side up on the tray. Avoid crowding them with vegetables so hot air can reach the skin.
Can I use black garlic instead of regular garlic?: Yes, black garlic gives a sweeter, mellower flavour that works well with rosemary and lemon. Mash it into the marinade so it spreads evenly.
Can I make Rosemary Lemon Chicken with Roasted Vegetables ahead?: Yes, marinate the chicken and chop the vegetables up to a day ahead and keep them chilled. Roast just before serving for the best texture.