Made in one skillet, this One Pot Roasted Rosemary Chicken with Fall Vegetables is full of flavor even though it only has seven ingredients, TOTAL. Yes, seven ingredients for the whole meal, and only one pan to get dirty. This is the perfect meal to make on a school night when you’re looking for something healthy, hearty and well balanced.
It is officially Fall and all the fantastic delicious flavors are ushering in to greet us. Cinnamon and nutmeg have taken over desserts, Rosemary and sage are the spices of the holiday season and sweet potatoes and Brussels sprouts are taking over on the vegetable front. One thing that remains constant is the chicken, a flavor for all seasons and a perfect hero for our dish.
The chicken I am using in this dish is Foster Farms Simply Raised and I have to say I am pretty excited about it. Born and raised in California, Foster Farms has been the chicken I grew up eating. My mom has always been a huge supporter of local farmers, so each weekend we would go grocery shopping together to local markets who would bring fresh products in from their farms directly. I remember how she would comment that it was so fresh and it was more flavorful because of how close we were to the farm. I firmly believe that eating locally is not only a way to support your local farmers and the local economy, but I think having something in your meal that was picked or prepared less than 48 hours before is a sure fire way to have a more flavorful meal.
That is what Foster Farms strives for with their Foster Farms Simply Raised (without antibiotics). As a Californian I know that the chicken we are eating was raised in California and was given no antibiotics, fed an all vegetarian diet, delivered to the store in 48 hours or less and while I know this doesn’t impact the taste, I like knowing they’ve been around for over 75 years and the founding family’s grandson is in charge of the company.
So let’s get started on the meal! It is only 7 ingredients, but it won’t taste like it!
Preheat oven to 375 degrees. Season both sides of the chicken thighs with kosher salt and black pepper to taste. I used about ½ teaspoon of each. Add the rosemary to the side without the skin. 
Put the chicken skin side down in the skillet and cook on medium high for 5-7 minutes until a nice golden brown crust is formed. Turn the chicken and cook for an additional five minutes. 
Nestle the chicken back into the pan amongst the vegetables.
If you would like you can add some additional rosemary to the skillet before you put it in the oven, but it is a strong herb and it goes a long way. Cook in the oven for 35-40 minutes.
One Pot Roasted Rosemary Chicken with Fall Vegetables
Ingredients
- 4-6 chicken thighs , skin and bone on Foster Farms Simply Raised (without antibiotics)
- 1 tablespoon fresh rosemary , minced
- Kosher salt
- fresh cracked black pepper
- 3 cloves garlic , minced
- 1 pound Brussels Sprouts , trimmed
- 2 pounds sweet potatoes , peeled and cut into 1” chunks
Instructions
- Preheat oven to 375 degrees.
- Season both sides of the chicken thighs with kosher salt and black pepper to taste. I used about ½ teaspoon of each.
- Add the rosemary to the side without the skin.
Put the chicken skin side down in the skillet and cook on medium high for 5-7 minutes until a nice golden brown crust is formed.
Turn the chicken and cook for an additional five minutes.
- Remove the chicken from the pan and add the sweet potatoes, Brussels sprouts and garlic.
- Season to taste with more salt and pepper (I used about 1/4 teaspoon of each).
- Mix well using the rendered fat in the pan to coat the vegetables.
- Nestle the chicken back into the pan amongst the vegetables.
- If you would like you can add some additional rosemary to the skillet before you put it in the oven, but it is a strong herb and it goes a long way.
Cook in the oven for 35-40 minutes.
This post is sponsored by Foster Farms®, the opinions expressed are my own. Thanks to them for supporting this blog and being a part of this recipe.
Hi! I made this today and it was delicious.
Question…and apologies if you answered this already, can’t find it in the comments. What size skillet do you use? I used a 12” one and everything was a bit crowded.
Thanks!
So glad you liked it!
I use a 9″ skillet. I only used 4 chicken thighs though, so if you use more and they are jumbo that could have affected the crowding. Happy it turned out anyways though!
Seriously, why do people complete a review saying the recipe looks good without even trying it???? Of course it looks good! And it IS good! Just wish my cast iron skillet were big enough to get all those veggies and 6 (or even 8) thighs in. I guess I could transfer part of it a baking dish?
You could bake it in a baking dish if your cast iron isn’t big enough. 🙂
This is a new favorite for sure. Made it for the second time tonight, and this time added a little bacon. It’s a fantastic recipe!
The addition of bacon is always a brilliant idea!! So glad you enjoy it!
Hi Sabrina, this sounds amazing! If we have only chicken breasts, how long to cook them in the dish? Can’t wait to make this! Four stars until I taste it!
Are the breasts bone in and skin on? If so I would say 30-35 minutes. If its boneless skinless you’re fighting a losing battle because the potatoes will need longer than the chicken. With boneless skinless I would brown the chicken on both sides. Put the veggies in, put them in the oven for 15-20 minutes, then add in the almost raw chicken and let it finish for another 15 minutes. Hope that helps!
Looks delicious! I love chicken…and all those veggies….yum!! Perfect chilly weather meal.
Thanks! It really is very warming and filling – perfect for winter!
Awesome photos and this looks like a great dish! I love the one pot aspect. Great job!
Thanks so much Becka!