Photo of Rosemary Chicken &  Roasted Vegetables by WW

Rosemary Chicken & Roasted Vegetables

Points® value
Total Time
1 hr
20 min
40 min
Colourful, beautiful, and hearty, this complete meal comes together in a roasting pan for oven-to-table convenience. If you don’t have a roasting pan, no worries; you can use a sheet pan instead. For the best colour and texture, we recommend two easy stovetop steps: Brown the chicken (on one side only) and boil the peas.


Cooking spray

4 spray(s)

Uncooked boneless skinless chicken thigh

1 pound(s)

Balsamic vinegar

1 tbsp(s)


1 tbsp(s), chopped, plus more for garnish

Kosher salt

1 tsp(s), divided

Black pepper

½ tsp(s), divided


2 clove(s), large, minced

Yukon gold potato

1½ pound(s), peeled and cut into wedges


2 large, cut into chunks

Olive oil

1½ tbsp(s)

Frozen green peas

1 cup(s)

Fresh lemon juice

2 tbsp(s)


  1. Preheat the oven to 425°F. Coat a roasting pan with cooking spray.
  2. In a medium bowl, combine the chicken, vinegar, rosemary, ¾ tsp salt, ¼ tsp pepper, and garlic; toss until evenly coated. Let stand at room temperature.
  3. In the roasting pan, combine the potatoes, carrot, and oil; toss to coat. Roast at 425°F until lightly browned, about 20 minutes.
  4. Meanwhile, coat a large skillet with cooking spray and heat the pan over medium-high. Add the chicken to the pan, smooth side down. Cook until browned on the bottom, 3 to 4 minutes.
  5. After 20 minutes, remove the roasting pan from the oven and stir the vegetables. Nestle the chicken into the pan, browned side up. Return the pan to the oven; roast until the chicken is cooked through, 10 to 15 minutes.
  6. Meanwhile, bring a small saucepan of water to a boil. Add the peas; boil until bright green, 1 to 2 minutes. Drain the peas; stir the peas, remaining ½ tsp salt, remaining ¼ tsp pepper, and lemon juice. Garnish with additional rosemary, if desired.
  7. Serving size: 4 oz chicken and about 1 cup vegetables