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Lemon Rosemary Chicken with Roasted Potatoes and Broccoli

By Laura Ascher
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 5 servings
A plate of lemon rosemary chicken dinner with potatoes and broccoli.
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An easy lemon rosemary chicken dinner with roasted potatoes and broccoli, all baked together in one dish.
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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

  • Preheat the oven to 400°F. 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, a squeeze of lemon juice, and a sprinkle of pepper.
  • Bake at 400°F for about 15 minutes at the end, until hot and tender.

Notes

Cook chicken to an internal temperature of 165°F.
Fresh rosemary is best; use about a third as much if using dried.
Store leftovers in an airtight container in the fridge for 3 to 4 days.
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