Rosemary chicken with roasted carrots
Sweet carrots roast alongside boneless chicken thighs in a lemon and rosemary coating. Thin carrot pieces help the vegetables finish with the chicken.
40 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oven to 220°C / 425°F (200°C fan). Mix oil, rosemary, garlic, lemon juice, salt and pepper.
- 02
Step 2
Coat chicken and carrots, then spread on a tray in one layer. Roast 25–30 minutes, turning carrots halfway through.
- 03
Step 3
Check carrots are tender and chicken reaches 74°C / 165°F at its thickest point. Continue roasting if needed and rest meat 5 minutes.
Make it your own.
- Cut carrots into thin batons rather than thick chunks to keep the timing reliable.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
