Skillet Rosemary Chicken with Potatoes and Broccoli and Crusty Bread

Skillet Rosemary Chicken with Potatoes and Broccoli and Crusty Bread 4.80/5 (15 votes)

Fresh rosemary is wonderful. I love the smell and how it lingers on your fingertips after you've pulled the leaves from the stem. And it works so well with chicken and lemon. That said, this recipe uses a small amount and doesn't justify buying a large bundle. So, if you happen to have another fresh herb (maybe tarragon or thyme or basil) go ahead and use it. Or use dried rosemary. You really can't go wrong.

Skillet Rosemary Chicken with Potatoes and Broccoli



  • 2 tablespoons fresh rosemary, or 1 1/2 teaspoons dried
  • 2 cloves garlic, minced or pressed
  • 1 pinch crushed red pepper flakes, optional
  • 1 tablespoon olive oil
  • 1/2 lemon, juiced
  • 4 bone-in and skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 pound broccoli, cut into florets
  • 1 pound fingerling potatoes, cut into 1
  • 1/2 lemon, cut in half
  • kosher salt and pepper, to taste


  1. Preheat oven to 450.
  2. Mince rosemary with garlic and red pepper flakes.
  3. Transfer to a bowl. Add 1T olive oil and the juice of 1/2 the lemon (about 2T).
  4. Cut excess skin from each thigh and toss in rosemary lemon mixture.
  5. Heat 1T olive oil in a heavy oven-safe skillet (like cast iron). Once it begins to shimmer, add thighs, skin side down, and let brown for about 5-6 minutes or until well browned.
  6. Flip the chicken, add potatoes and broccoli, and drizzle with remaining lemon. (If you are not using an oven-proof skillet, use a baking dish.)
  7. Place the lemon rinds in the skillet and transfer to the center rack of the oven.
  8. Roast for 20-25 minutes or until juices run clear and potatoes are tender.

Nutritional Information

Serving Size 386g Calories 476 Fat 25 Sat Fat 6 Sodium 141 Carbs 30 Sugars 4 Fiber 6 Protein 34.

Crusty Bread



  • 1 loaf bakery bread


  1. Preheat oven to 400.
  2. Place bread uncovered in oven and heat for about 5-8 minutes or until nice and brown.

Nutritional Information

Serving Size 32g Calories 92 Fat .6 Carbs 18 Fiber .8 Protein 3.8


KID NOTE: Clean plates all around.

VEGETARIAN TIP: Replace the chicken with whole mushrooms, red bell pepper, and cauliflower.

GLUTEN MODIFICATIONS: Serve with cornbread.


  1. Sbliss says:


  2. Brhouck11 says:

    I can’t ever get my toddler to eat veggies and she gobbled the broccoli right up! The chicken and potatoes too!

  3. thedalialama says:

    The potatoes ended up being very hard to chew, perhaps because I didn’t cover the baking dish with foil? Nonetheless I did not care for this dish very much.

  4. Fosterific says:

    I love the one skillet meals, and this one was really good. I did drizzle the potatoes with extra olive oil, because I’ve had the issue of hard potatoes with other things I’ve made similarly in the past (as the prior reviewer mentioned).

  5. Leigh says:

    I used boneless, skinless chicken thighs, and it was delicious.

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