One-pot rosemary chicken is a perfect balance of simplicity, flavor, and nourishment. It’s a satisfying dish that allows the aromatic rosemary to shine through, making it a fantastic go-to recipe for any occasion. Whether you’re cooking for family or guests, it’s sure to impress with minimal effort.

HERE’S HOW YOU MAKE IT!

• 4 bone-in, skin-on chicken thighs (or breasts)
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4-5 sprigs of fresh rosemary
• 200g (7 oz) baby potatoes, halved
• 2 large carrots, sliced
• 1 cup chicken broth
• 1 lemon, sliced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

INSTRUCTION:

1. Season the chicken thighs with salt and pepper.
2. Heat olive oil in a large, deep pot over medium heat. Place the chicken thighs skin-side down and brown them for about 4-5 minutes per side until golden. Remove from the pot and set aside.
3. In the same pot, add the chopped onion and garlic. Cook for 2-3 minutes until softened and fragrant.
4. Stir in the baby potatoes and carrots, cooking for another 3-4 minutes to allow the vegetables to start softening.
5. Add the fresh rosemary sprigs, chicken broth, lemon juice, and lemon slices. Stir to combine.
6. Nestle the browned chicken thighs back into the pot, skin-side up, making sure they’re partially submerged in the broth and vegetables.
7. Cover the pot and let it simmer on low heat for about 30-40 minutes, until the chicken is fully cooked and the vegetables are tender.
8. Remove the rosemary sprigs before serving, and garnish with fresh parsley for a bright finish.

This one-pot meal has a delicious lemony and herb-infused flavor that pairs perfectly with the tender chicken and vegetables!