One Pot Roasted Rosemary Chicken with Fall Vegetables

by Sabrina Snyder

Last Update:

89 Comments

4.86 from 14 votes
4 servings
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
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One Pot Roasted Rosemary Chicken with Fall Vegetables is the perfect weeknight dinner- made in under an hour and with only seven ingredients!

If you’re looking for an easy dinner, this Chicken Recipe is a perfect choice. Juicy chicken thighs roast alongside veggies in a single skillet with minimal cleanup. Try Baked Rosemary Chicken and Potatoes and Oven Baked Chicken and Rice for similarly easy meals.

Cooked chicken thighs with vegetables
Raw chicken thighs
Browned chicken thighs
Browned chicken thighs with raw vegetables

Sabrina’s One Pot Roasted Rosemary Chicken with Fall Vegetables Recipe

Made in one skillet, this One Pot Roasted Rosemary Chicken with Fall Vegetables is full of flavor even though it only has seven ingredients, TOTAL. Yes, seven ingredients for the whole meal, and only one pan to get dirty. This is the perfect meal to make on a school night when you’re looking for something healthy, hearty and well balanced.

Recipe Card

Dinner, then Dessert

One Pot Roasted Rosemary Chicken with Fall Vegetables Recipe

One Pot Roasted Rosemary Chicken with Fall Vegetables is the perfect weeknight dinner- made in under an hour and with only seven ingredients!
Yield 4 servings
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Cooked chicken thighs with vegetables
PrintRate

Ingredients
 

  • 4-6 chicken thighs , skin and bone on
  • 1 tablespoon fresh rosemary , minced
  • Kosher salt
  • Fresh cracked black pepper
  • 3 cloves garlic , minced
  • 1 pound Brussels Sprouts , trimmed
  • 2 pounds sweet potatoes , peeled and cut into 1” chunks

Instructions

  • Preheat oven to 375 degrees.
  • Season both sides of the chicken thighs with kosher salt and black pepper to taste. I used about ½ teaspoon of each.
  • Add the rosemary to the side without the skin.
  • Put the chicken skin side down in the skillet and cook on medium high for 5-7 minutes until a nice golden brown crust is formed.
  • Turn the chicken and cook for an additional five minutes.
  • Remove the chicken from the pan and add the sweet potatoes, Brussels sprouts and garlic.
  • Season to taste with more salt and pepper (I used about ¼ teaspoon of each).
  • Mix well using the rendered fat in the pan to coat the vegetables.
  • Nestle the chicken back into the pan amongst the vegetables.
  • If you would like you can add some additional rosemary to the skillet before you put it in the oven, but it is a strong herb and it goes a long way.
  • Cook in the oven for 35-40 minutes.

Nutrition

Calories: 564kcal | Carbohydrates: 57g | Protein: 31g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 265mg | Potassium: 1514mg | Fiber: 11g | Sugar: 12g | Vitamin A: 33158IU | Vitamin C: 103mg | Calcium: 133mg | Iron: 4mg

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Note from Sabrina

For a meal that is full of flavor, let your chicken marinate in olive oil, garlic, lemon juice and a bit of rosemary. This will help enhance your chicken and keep it moist. I also like to add additional rosemary to the skillet before I out it in the oven. This will bring out the taste of the seasoning and also make your house smell so good while it bakes!

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About this Recipe

It is officially Fall and all the fantastic delicious flavors are ushering in to greet us. Cinnamon and nutmeg have taken over desserts, Rosemary and sage are the spices of the holiday season and sweet potatoes and Brussels sprouts are taking over on the vegetable front. One thing that remains constant is the chicken, a flavor for all seasons and a perfect hero for our dish. So let’s get started on the meal! It is only 7 ingredients, but it won’t taste like it!

Ideas to Serve

Serve this One Pot Roasted Rosemary Chicken with Fall Vegetables with warm, Crusty Garlic Herb Bread or Soft Dinner Rolls to soak up the flavorful pan juices. For a heartier meal, pair it with Easy Mashed Potatoes, buttered egg noodles, or Brown Rice. A simple green salad with a Tangy Vinaigrette adds a fresh contrast to the roasted vegetables.

More Easy One Pot Recipes

Made in one skillet, this One Pot Roasted Rosemary Chicken with Fall Vegetables is full of flavor even though it only has seven ingredients, TOTAL. Yes, seven ingredients for the whole meal, and only one pan to get dirty. This is the perfect meal to make on a school night when you’re looking for something healthy, hearty and well balanced.

Photos used in previous version of post

pan with chicken and carrots and spices
Made in one skillet, this One Pot Roasted Rosemary Chicken with Fall Vegetables is full of flavor even though it only has seven ingredients, TOTAL. Yes, seven ingredients for the whole meal, and only one pan to get dirty. This is the perfect meal to make on a school night when you’re looking for something healthy, hearty and well balanced.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hi! I made this today and it was delicious.

    Question…and apologies if you answered this already, can’t find it in the comments. What size skillet do you use? I used a 12” one and everything was a bit crowded.

    Thanks!

    Reply

    1. So glad you liked it!
      I use a 9″ skillet. I only used 4 chicken thighs though, so if you use more and they are jumbo that could have affected the crowding. Happy it turned out anyways though!

      Reply

  2. Seriously, why do people complete a review saying the recipe looks good without even trying it???? Of course it looks good! And it IS good! Just wish my cast iron skillet were big enough to get all those veggies and 6 (or even 8) thighs in. I guess I could transfer part of it a baking dish?

    Reply

  3. This is a new favorite for sure. Made it for the second time tonight, and this time added a little bacon. It’s a fantastic recipe!

    Reply

  4. Hi Sabrina, this sounds amazing! If we have only chicken breasts, how long to cook them in the dish? Can’t wait to make this! Four stars until I taste it!

    Reply

    1. Are the breasts bone in and skin on? If so I would say 30-35 minutes. If its boneless skinless you’re fighting a losing battle because the potatoes will need longer than the chicken. With boneless skinless I would brown the chicken on both sides. Put the veggies in, put them in the oven for 15-20 minutes, then add in the almost raw chicken and let it finish for another 15 minutes. Hope that helps!

      Reply

  8. Yum, I made something so similar the other day, but the kids didn’t like the chicken thighs. Will have to try with chicken breast.

    Reply

  9. Wow, what a great dish! My family loves chicken and brussel sprouts. They’d go crazy for this one.

    Reply

    1. Yikes, I don’t know how this comment slipped into my spam folder! Sorry about the delay, I would definitely say you can sub tofu, I used to make baked tofu for my clients all the time, just use extra firm.

      Reply

  12. Oh! This chicken looks so good! And the fall veggies and the one-pot scenario sound perfect!

    Reply

  13. This meal looks fantastic.i love the breading on the chicken..my granny used to cook her’s like that. it was always one of my favs/

    Reply

  15. The chicken looks so packed with flavor and so do the veggies. I’d love to try this recipe, it seems easy.

    Reply

  16. Oh wow, that looks so tasty. I like finding new chicken recipes to try. I am saving this recipe for later.

    Reply

  17. What a great recipe looks delicious. I am finding a recipe for our family dinner tomorrow and i’m so glad that you’ve post it. I need to bookmark this for the procedure and ingredients. Thank you for sharing

    Reply

  20. I am always looking for new chicken recipes. This looks delicious and easy to make. I will have to get the ingredients so i can make this recipe on the weekend.

    Reply

  21. I love one pot meals. This looks so delicious and easy to make. My kids will love it they are huge fans of sweet potatoes.

    Reply

  22. I so desperately need to invest in a cast iron skillet. I see so many delicious recipes made in them and I feel like I’m missing out. If I were to make anything that started on the stove and then ended up in the oven, I’d have to transfer the food from a pan to a dish and doing that loses a lot of flavor.

    Reply

    1. I use my cast iron skillet more than my 14 piece All Clad set! It is like an extension of me in the kitchen, you should totally get one!

      Reply

  23. Oh man, we could get used to more meals like this. It sounds pretty stress-free to prepare and I’d love the extra veggies.

    Reply

  25. What a fabulous recipe. I love one-pot meals… Plus the addition of brussel sprouts is awesome. I love it and will be trying this. Thanks so much for sharing.

    Reply

  26. I love a one pot dinner, especially the kind the kids will actually eat! If I add the rosemary they might think I got it take out from a fancy restaurant! Thanks for a great new addition to my weekday line up!

    Reply

  30. Oh boy this looks so delicious! I haven’t ever had rosemary chicken before, looks interesting but yet oh so good!

    Reply

  31. Chicken thighs are my favorite. They have so much flavor. I love that you chose these fall vegetables to go with the rosemary. Yummy!

    Reply

  36. this looks amazing, i love chicken but I am looking for new recipes all the time and this one is one I will add to my list

    Reply

  38. This looks outstanding! There are so many chicken recipe and we have been needing something new. I can’t wait to try this.

    Reply

  40. One pot meals are great! I bet I could transition this into the crock pot for even more convenience! I can’t wait for Fall!

    Reply

      1. To make it in the crockpot what changes should I make (btw I don’t like brussel sprouts so I’m using carrots instead), like should I add a broth…

        Reply

        1. No I wouldn’t add broth. You may want to check out my “Crisp and Juicy Slow Cooker Chicken” I would put the chicken in, fat side up, add salt, pepper and rosemary. I would add the veggies in but toss them in a bit of oil so they don’t dry out in the slow cooker before the chicken does its thing. To really add a sort of wow factor, I would put the veggies in a broiler/toaster oven for just a few minutes to crisp them up after the chicken is done. If you take them straight out of the slow cooker they’ll be super soft.

          You could also add the veggies halfway through, they are so small they’ll cook too quickly. All just depends on how hands on you want to be.

          Thighs, 5 hours on low to be quick, I normally do 7 on low and they are fall apart tender.

          Reply

  43. What a delicious looking dish. I would have never thought to add brussel sprouts to my meals but I love them so much, I’m going to start adding them. I’d love to try your recipe, I use Rosemary in most of my chicken dishes and we love it.

    Reply

  44. Wow! I have all the ingredients to make this, and I think I will! What an awesome autumnal meal 🙂

    Reply