Rosemary Roasted Chicken and Vegetables
Cook time
Total time
Serves: 4
  • 4 skinless and boneless chicken thighs (drumsticks would also work well)
  • 5-6 large mushrooms, cleaned and cubed
  • 3-4 potatoes, cleaned and diced into bite-sized cubes
  • 2 large carrots, peeled and chopped
  • 1 large onion, cut into bite-sized chunks
  • 1-2 hot peppers (optional), minced
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt (plus another ½ teaspoon for the chicken)
  • 1 teaspoon ground black pepper (plus another ¼ teaspoon for the chicken)
  • 1 teaspoon smoked paprika
  • 5 sprigs rosemary, leaves removed and minced
  • 5 cloves of garlic, minced
  • juice of half a lemon
  • 1 container Knorr Homestyle Stock plus 3½ cups of water (or 1 cup of regular chicken stock)
  • 2-3 tablespoons unsalted butter
  1. Preheat your oven to 350 degrees F. Clean and chop your mushrooms, potatoes, carrots, onion, and pepper(s). Place in a large bowl and toss with 2 tablespoons of olive oil, half of your minced rosemary, 1 teaspoon of paprika, 1 teaspoons of kosher salt, and 1 teaspoon of ground black pepper. Place in the bottom of a greased 9x9 casserole dish and set aside.
  2. Rub your chicken with the juice of half a lemon, all of your garlic, your remaining minced rosemary, ½ teaspoon of salt, and ½ teaspoon of pepper. Heat 2-3 tablespoons of unsalted butter in a large pan over medium-high heat, and sear your chicken on each side for about 1 minute. Nestle the chicken in with the vegetables and set aside.
  3. Heat up 3½ cups of water to boiling, then whisk in your Knorr Homestyle Stock (if you are using regular stock, skip this step). Heat your pan that you used to cook the butter in over medium-high heat and add in ¼ cup of Knorr Homestyle Stock at a time, until you've used 1 cup. Turn the heat to high, scrape up all the browned bits and butter, and stir until reduced by about half. Pour the stock over the chicken and vegetables, cover, and bake at 350 degrees F for 45 minutes.
  4. For the last 10-15 minutes, remove the dish from the oven, turn the heat up to 400 degrees F, and place the dish back in the oven uncovered. Bake for another 10-15 minutes, until the chicken and vegetables have crisped slightly. Serve with plenty of juices from the bottom of the dish and enjoy.
Recipe by The Crepes of Wrath at