Lemon Rosemary Chicken with Roasted Potatoes and Broccoli
An easy lemon rosemary chicken dinner with roasted potatoes and broccoli, all baked together in one dish.
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.
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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