Juicy chicken thighs roasted in garlic and lemon with tender potatoes and carrots. An easy and comforting dinner full of delicious flavors.
Why You'll Love this Recipe
- It's so easy to make! Just toss the chicken, potatoes, and carrots in the seasonings and roast it in the oven!
- It's full of flavor! Rosemary, paprika, dijon mustard, lemon juice, garlic, and white wine, I mean come on...it can't not be good.
- It's a complete meal. I love it when a dish is a complete meal in itself. By adding the carrots and potatoes, you've got yourself a protein, vegetables, and carbs!
A few notes on some ingredients...
- Chicken thighs: I love bone-in skin-on chicken thighs for maximum flavor and juiciness but you can definitely use boneless and skin off.
- Garlic: I like keeping the garlic whole to prevent it from burning since we're roasting for a while. You can also use 2 teaspoons of garlic powder instead.
- Rosemary: I love using fresh rosemary but you can substitute with 1 teaspoon of dried rosemary.
- Lemon: Fresh lemon juice is a must, don't use the bottled stuff!
- White wine: This recipe is mostly made with pantry and refrigerator staples! I love the flavor of white wine in this recipe but if your diet doesn't allow it, use chicken broth or more water. A pinot grigio, sauvignon blanc, or chardonnay will work.
- Water: The water helps cook the vegetables and create a light sauce to spoon over the dish when serving. Chicken broth also works here.
How to Make Rosemary Garlic Lemon Chicken Thighs
- In a baking dish, add chicken thighs skin side up, carrots, potatoes, and garlic.
- Add in rosemary, paprika, dijon mustard, lemon juice and zest, oil, and salt and pepper.
- Coat everything in the seasonings and pour in white wine and water.
- Bake for 45 minutes to 1 hour until the carrots and potatoes are tender. That's it folks, I told you it was easy!
- Add your favorite vegetables! You can add asparagus, bell peppers, sweet potatoes, green beans, or butternut squash. Just keep the cooking time of these vegetables in mind and slice them smaller or larger accordingly. Depending on the vegetable, you may need to remove it earlier if it cooks faster.
- Baste the chicken and vegetables. This is totally optional but I highly recommend it! During the last 15 minutes of cooking, tilt the baking dish a little to pool the juices together and spoon it over the chicken and vegetables. The oils in the juices will help brown the chicken thighs and vegetables.
- Broil for a few minutes at the end to crisp and brown the skin.
- Smash the garlic. I like to smash the roasted garlic with a fork and eat it with a bite of the chicken and vegetables.
You can reheat in the oven at 400°F or microwave until heated through.
Store leftovers in an airtight container for up to 3 days.
This is a whole meal in itself with potatoes and vegetables but you can definitely serve it with rice or a side salad as well!
More Easy Meals with Chicken Thighs
Rosemary Garlic Lemon Chicken Thighs
- 2 pounds chicken thighs bone in skin on about 6 thighs
- 3 carrots 1/2 inch pieces
- 3 medium potatoes 1 inch pieces
- 8 cloves garlic
- 1 tablespoon rosemary chopped
- 1 teaspoon paprika
- 2 tablespoons dijon mustard
- 1 lemon zested, about 3 tablespoons of juice
- 1 tablespoon canola oil
- salt and pepper to taste
- 1/2 cup white wine pinot grigio
- 1/4 cup water or chicken broth
- Preheat the oven to 400°F.
- In a baking dish, place chicken thighs skin side up and nestle the carrots, potatoes, and garlic in between the chicken.
- Add in rosemary, paprika, dijon mustard, lemon juice and zest, oil, and salt and pepper. Coat everything in the seasoning.
- Pour white wine and water over the chicken and vegetables. Bake for 45 minutes to 1 hour or until the vegetables are tender.
- Optional: Baste by spooning the juices over the chicken and vegetables and bake for another 5-10 minutes. Broil for a few minutes to brown the chicken skin.
- I like to smash the roasted garlic cloves with a fork and eat it with a bite of the chicken and vegetables.
- You can substitute white wine with chicken broth, but I highly recommend the wine as it adds so much flavor! A pinot grigio, sauvignon blanc, or chardonnay will work.
- Substitute fresh rosemary with 1 teaspoon of dried rosemary.
- I like to keep the garlic whole to prevent it from burning, you can substitute with 2 teaspoons of garlic powder instead.
- For more flavor and extra crispy skin, sear the chicken thighs in 2 tablespoons of oil until the skin is golden brown.