Oven Roasted Rosemary Chicken

Perfectly roasted rosemary chicken paired with your favorite vegetables. Juicy chicken dish that can be prepped when you have the energy and cooked when you don’t.

This is by no means an original recipe, but I still have to share! Chance’s cousin made this amazing chicken dish for us one night during my rollercoaster pregnancy. Chance raved about this meal for months! Once life finally finished handing us surprises, I got the recipe and learned to make it myself!

Chicken has a bad stigma. Everyone thinks healthy eating is only comprised of chicken and vegetables. I was never good at cooking chicken anyway. There is a fine line between guess if the chicken is cooked all the way and if it will be too dry. Once you pass the breaking point, there is no turning back.

This recipe fortunately makes that point very obvious. It also has great, wholesome ingredients that you can customize yourself. Don’t like carrots and potatoes, try broccoli or brussels sprouts.

steaming roasted rosemary chicken in pan
Taking this picture at the perfect timing was a magical moment that I have yet to capture again

It looks professional and amazing, but it is really quite simple. You’d be surprised that you too can create a restaurant quality meal at home. This rosemary chicken dish is also inherently AIP which makes me feel good making it. I don’t have to substitute any ingredients or worry about feeling swollen the next day.

Let Your Creative Juices Flow

Another great aspect of this meal is that it is very versatile. You can use any type of bone in chicken and your favorite vegetables. I’ll give you my exact recipe, but please make it your own! I have been known to switch it up a time or too as well.

I prefer to use bone in chicken, because I think it is juicier. Typically, I stick with legs or thighs. I think chicken quarters would also be amazing, but I often have a hard time finding them. Root vegetables also work very well with this dish. As I’m writing this, I’m getting fall vibes and thinking about adding butternut squash and sage the next time I cook this. It could also be due to the fact that I am sitting in a Starbucks sipping on a pumpkin cream cold brew.

carrots potatoes onion garlic and rosemary

See what I mean though, get creative and tailor it to your liking! The possibilities are endless! That is my goal when sharing these recipes. To let you know eating healthy does not have to be that intimidating or stressful. You have still have all of your favorite flavors!

The Actual Recipe

Okay, let me finally give you some concrete answers here if you are the type of person that needs hard facts. I used about 1 -2 lbs of chicken, bone in and skin on. For the vegetables, I typically stick with an onion, carrots, potatoes, and I will usually add some green in there. My go to is broccoli or asparagus.

The hardest part of this recipe is prepping all of the veggies. This is where you have to put in most of the work, but you can cut some corners if needed. I find it cheaper and better to buy whole veggies then chop them. However, you can buy baby carrots, fingerling potatoes, or add in frozen broccoli. Once you have everything chopped and ready to go, throw everything in a gallon sized ziploc bag.

Then you add some good olive oil and whatever seasonings you prefer. Obviously rosemary! But I also add oregano, salt, and the necessary garlic. Give it a good shake, take out all of your aggression and frustration on it. Once you feel refreshed, make sure the bag hasn’t ripped open and let it marinate in the fridge for 24 hours.

Shake and Bake Rosemary Chicken

After all of that, I feel like this is the healthy version of shake and bake chicken! Whenever you are ready to cook, preheat your oven to at least 400. I prefer the 450 range for my oven to really get the roasted effect to the chicken and veggies. Cooking times may vary depending on the degree, size of the pan, type of chicken, etc. I usually give it a good 30 minutes before checking in.

If the whole dish is looking a little dry, drizzle some more olive oil on top and give everything a good mix about halfway through. At the very end, you can even broil the chicken for a couple of minutes to get the skin nice and crispy. Keep a close eye on it!

Top with some fresh rosemary and serve!

Energy Level = 3/5


Involves chopping multiple firm veggies

Oven Roasted Rosemary Chicken

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesTotal time:1 hour Servings:4 servings Best Season:Suitable throughout the year


Perfectly roasted rosemary chicken paired with your favorite vegetables. Juicy chicken dish that can be prepped when you have the energy and cooked when you don’t.



  1. Chop all veggies and place them in a gallon size ziploc bag
  2. Place chicken of choice in bag with veggies
  3. Add olive oil and remainder of seasonings. Mix contents of bag until veggies and chicken are well coated
  4. Refrigerate overnight to marinate
  5. Empty seasoned chicken and veggies into roasting pan
  6. Cook at 450 until chicken is cooked through and veggies are soft. About 30 – 35 minutes.


  • Try adding brussels sprouts, broccoli, or chopped asparagus also. Mix up the veggies based on your liking
  • If you can’t wait overnight to marinade the chicken, give it at least 1 hour in the fridge for flavors to meld
  • Cooking time may vary depending of quantity of chicken, always check with a meat thermometer to be on the safe side. Internal temperature should be approximately 165 degrees.
Keywords:roasted chicken, healthy dinner

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