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This is one of my favorite chicken recipes! Lemon rosemary chicken baked up with a perfectly crispy exterior, with potatoes and broccoli roasting right alongside it.
Oh, and it’s all in one dish, which is honestly how I prefer every single meal!
Everyone in my house loves this one, and roasting it all together saves me a whole pile of steps. Besides, rosemary baking away in the oven for an hour? Um, the aroma is to die for.
Why You’ll Love This Recipe
It’s a whole dinner in one dish. Chicken, potatoes, and a veggie, all roasted together. Fewer pans, fewer steps, and dinner practically makes itself.
The flavor is so cozy. Buttery garlic, bright lemon, and that earthy rosemary. It tastes like a fancy dinner but could not be simpler.
My kids actually ask for it. And if you have picky eaters, you know that is no small thing!
Recipe Ingredients
Here’s the short and simple list (full amounts are down in the recipe card):
- Chicken drumsticks are my go-to here. They stay juicy and everyone gets their own.
- Butter and garlic for that rich, savory base.
- Fresh rosemary is one I don’t skimp on. That smell while it bakes? So good, and it tastes even better than it smells.
- Lemon, both the zest and a little juice, for that bright, fresh pop.
- Red potatoes roast up perfectly crisp on the outside and creamy in the middle.
- Broccoli with a little lemon and pepper rounds the whole thing out.
How to Make Lemon Rosemary Chicken
Make the chicken. Stir the garlic, chopped rosemary, lemon zest, and lemon juice into the melted butter. Toss the drumsticks until they’re good and coated, season with salt and pepper, and bake at 400°F for about an hour, until they’re crispy and cooked through.
Roast the potatoes. Dice your red potatoes, toss them with coconut oil, rosemary, salt, and pepper, and roast at 400°F right alongside the chicken for that same hour.
Add the broccoli. Pop the broccoli in a dish, dot it with a little butter or oil, add the lemon zest and a sprinkle of pepper, and bake at 400°F for about 15 minutes at the end.
Expert Tips
- Fresh rosemary really is worth it here, but dried works in a pinch. Use about a third as much.
- Line your pans with parchment and cleanup is a breeze.
- Start the chicken and potatoes together, then slide the broccoli in for the last 15 minutes so everything finishes at once.
- A meat thermometer takes all the guesswork out. Your chicken is ready at 165°F.
Variations
- Not a drumstick fan? Bone-in thighs or breasts work great, just bake until they hit 165°F.
- Swap the red potatoes for baby potatoes or Yukon golds.
- Toss a few lemon slices right in the pan for even more citrusy flavor.
What to Serve With It
Honestly, it’s a full plate on its own! But if I’m feeding a crowd, I’ll add a simple green salad or a basket of warm bread to soak up all that buttery, lemony goodness.
How to Store Leftovers
Tuck any leftovers into an airtight container and pop them in the fridge for 3 to 4 days. They reheat beautifully in the oven or air fryer to crisp the skin back up.
Recipe FAQs
Absolutely. Bone-in thighs are wonderful here. Just bake until they reach 165°F.
You can stir together the butter, garlic, herbs, and lemon ahead of time, then toss the chicken and bake when you’re ready.
Keep them in an airtight container in the fridge for 3 to 4 days.
More Family Dinner Recipes
If you tried this Lemon Rosemary Chicken or any other tutorial on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Lemon Rosemary Chicken with Roasted Potatoes and Broccoli
Ingredients
For the Chicken
- 10 chicken drumsticks
- 4 teaspoons butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped, or 1 tsp dried
- 1 lemon, zested
- 1 tablespoon lemon juice
- salt and pepper, to taste
For the Potatoes
- 8-10 red potatoes, diced
- 3 tablespoons coconut oil
- 1 tablespoon fresh rosemary, chopped, or 1 tsp dried
- salt and pepper, to taste
For the Broccoli
- 1 bag frozen broccoli
- 2 tablespoons coconut oil or butter
- ½ lemon, zested, plus a squeeze of juice
- pepper, to taste
Instructions
Chicken
- Stir the garlic, rosemary, lemon zest, and lemon juice into the melted butter. Toss the drumsticks until well coated, season with salt and pepper, and place in a baking dish.
- Bake at 400°F for about 1 hour, until the chicken is crispy and cooked through to 165°F.
Potatoes
- Dice the red potatoes and toss with coconut oil, rosemary, salt, and pepper.
- Roast at 400°F alongside the chicken for that same hour.
Broccoli
- Add the broccoli to a baking dish, dot with butter or oil, and add the lemon zest and a sprinkle of pepper.
- Bake at 400°F for about 15 minutes at the end, until hot and tender.
