Rosemary Lemon Chicken with Roasted Potatoes & Carrots: A Savory, Zesty Feast

Serving: This dish is a complete meal on its own, but you can pair it with a side salad or steamed green beans for extra freshness.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Variants:
Chicken Breasts: If you prefer chicken breasts, you can substitute them for the thighs. Just make sure to adjust the cooking time, as chicken breasts tend to cook faster.
Vegetable Variations: Feel free to swap out the carrots and potatoes for other root vegetables like parsnips, sweet potatoes, or beets for a different flavor profile.
Spicy Kick: Add a pinch of red pepper flakes to the marinade for a spicy version of this dish.
FAQ:
Q: Can I use boneless chicken for this recipe?
Yes, you can use boneless, skinless chicken breasts or thighs. Just be sure to adjust the cooking time, as boneless chicken cooks more quickly.

Q: Can I make this dish ahead of time?
Yes! You can marinate the chicken the night before and roast the vegetables ahead of time as well. Store them separately and reheat when ready to serve.

Q: Can I use fresh rosemary instead of dried?
Yes, fresh rosemary works wonderfully in this dish. Just double the amount called for if using fresh (2 tablespoons of chopped fresh rosemary for the recipe).

Enjoy your Rosemary Lemon Chicken with Roasted Potatoes & Carrots — a zesty, flavorful dish that’s sure to become a family favorite!