Skillet Lemon Rosemary Chicken with Potatoes

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Skillet Lemon Rosemary Chicken with Potatoes

This easy, one pan skillet dish is packed with flavor, thanks to rosemary and lemon that roasts with the chicken, spiralized potatoes and brussels sprouts for a delicious dish.

Skillet Lemon Rosemary Chicken with Potatoes

Skillet Lemon Rosemary Chicken with Potatoes

Lemon and rosemary are classic seasonings that complement the flavors of chicken to make a robust, delicious meal. As the lemon and rosemary cooks with the spiralized potatoes and brussels sprouts, everything cooks to juicy perfection for a flavor burst in every bite.

If you want to use bone-in, skin-on chicken thighs (which I recommend if you love that crispy skin), just cook at 450 degrees for an extra 5 or so minutes. I love boneless chicken thighs, because they’re easier to eat and great for feeding a family – no worrying about bones or taking off the skin.

Skillet Lemon Rosemary Chicken with Potatoes

The spiralized potatoes absorb the flavors of the chicken and cook to perfection. Plus, spiralized potatoes are more fun to eat! And the best part? Easy cleanup! One pan dishes are my favorite, because they’re great to serve on an easy weeknight and you spend less time in the kitchen (cleaning) and more time with your family.

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Nutritional Information & Recipe

Skillet Lemon Rosemary Chicken with Potatoes


  • 2 tablespoons extra virgin olive oil
  • 2 small or 1 large lemons halved, juiced and halves reserved
  • 1 tablespoon rosemary leaves chopped + 2 rosemary sprigs
  • 2 large garlic cloves pressed and chopped
  • ¼ teaspoon red pepper flakes
  • 1.75 pounds boneless skinless chicken breasts
  • salt and pepper
  • 4 cups brussels sprouts sliced
  • 1.25 pound small red potatoes Blade D, noodles trimmed
  • to garnish: chopped parsley


  • Preheat the oven to 425 degrees. In a small mixing bowl or dressing shaker, add the olive oil, lemon juice, chopped rosemary, garlic, and red pepper flakes. In a medium bowl, pour in half the marinade and add the chicken, season generously with salt and pepper and toss to coat the chicken in the seasonings.
  • Heat a large oven-safe (cast-iron or other) skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Flip the chicken and add the Brussels sprouts and potatoes to the skillet. Toss the potatoes and Brussels sprouts and place the chicken on top of the potatoes and Brussels sprouts. Pour over the remaining marinade over the skillet, along with the rosemary sprigs and used lemons. Transfer the skillet to the oven and let roast, uncovered, for 25 minutes or until chicken is cooked through (no longer pink on the inside.)
  • Remove from the oven, garnish with parsley, and serve.

Skillet Lemon Rosemary Chicken with Potatoes

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Evelyn says:
Does anyone know a way to substitute something for the Brussels sprouts? There isn’t any way they can be cooked that I like, but the rest of this recipe sounds yummy.
Seija says:
I would use asparagus for a substitute. The flavors would go well together!
Evelyn says:
Thanks. That does sound like a good idea.
Carly Glazer says:
Yes! Great call!
Did you try the recipe Evelyn? I actually think that the Brussel Sprouts will cook this way. I roasted BS in an iron skillet and then put them in the oven, same temp and same time and they roasted beautifully. I don't see why it would make a big difference if other food was in the skillett. I'm going to try this recipe tomorrow night; it does sound yummy indeed.
Evelyn says:
I am sure they would cook nicely for those who eat them. I have steamed, simmered, fried and roasted Brussels sprouts and just won’t bother again. I like lots of other vegetables, but not Brussels sprouts.
Sherri says:
Hi Evelyn, I too just can’t eat BS. The only way I can ever eat them is using the recipe for flavoring from for the Banging Brussels Sprouts.
Stephanie says:
I think shredded cabbage or red cabbage would be good. Or maybe some swiss chard!
Lauren says:
This is in my oven and smells amazing! But I just noticed that while the ingredient list says chicken breasts, the paragraphs at the top reference things. Which is best used for the recipe? Hopefully the breasts I used will turn out okay.
Amanda says:
Do you think this would taste good with sweet potatoes? If not, is there a lower carb substitute that would be good to spiralize?
Carly Glazer says:
Definitely give it a try with sweet potatoes or parsnips and let us know how it turns out!
Lynn says:
I think sweet potatoes would be great! For the cook who wanted an alternative to Brussels Sprouts: green beans?
Ashley says:
This was so. freaking. good. Steamed my Brussels for a bit to soften them and topped with a sprinkle of Parmesan cheese. Healthy and tasty. Loved it!

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