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Photo of Rosemary chicken and roasted vegetables by WW

Rosemary chicken and roasted vegetables

7
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Easy
If you don’t have a roasting pan, no worries; you can use a sheet pan instead.

Ingredients

Cooking spray

4 spray(s)

Uncooked skinless boneless chicken thigh

1 pound(s)

Balsamic vinegar

1 Tbsp

Rosemary

1 Tbsp, chopped, plus more for garnish

Kosher salt

1 tsp, divided

Black pepper

½ tsp, divided

Garlic

2 clove(s), minced

Uncooked Yukon gold potato

1½ pound(s), peeled and cut into wedges

Carrots

2 large, cut into chunks

Olive oil

1½ Tbsp

Frozen green peas

1⅓ cup(s)

Fresh lemon juice

2 Tbsp

Instructions

  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

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