One-Pot Garlic Rosemary Chicken Legs – Tender & Flavorful

Easy, Juicy & Full of Flavor!

This One-Pot Garlic Rosemary Chicken is the perfect no-fuss meal! Made with savory spices, fresh herbs, and a rich, tangy broth, this dish is tender, juicy, and bursting with flavor.

A close-up of a black roasting pan filled with golden-brown baked chicken legs, roasted vegetables, and a savory broth.

Whether you're using our Mango Scotch Bonnet Hot Sauce for a kick or a mild alternative, this recipe is versatile and customizable!

Why You’ll Love This Recipe

✔ One Pot, No Hassle – Minimal cleanup, maximum flavor!

✔ Juicy & Fall-Off-The-Bone – Slow-cooked for extra tenderness.

✔ Customizable Heat – Swap in your favorite hot sauce or keep it mild.

✔ Perfectly Balanced – The blend of herbs, garlic, and umami-packed broth makes this dish incredibly rich.

A detailed macro shot of the baked chicken legs, caramelized onions, red bell peppers, and crispy roasted potatoes in a rich sauce.

One-Pot Garlic Rosemary Chicken Recipe

Ingredients

4-6 chicken legs
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh crushed garlic
1 tbsp Vermont Castings Original Rub
1 tbsp Vermont Castings Classic Rub
1 cup sliced mushrooms
2 sprigs fresh rosemary
2 tbsp olive oil
1 1/2 cups natural chicken broth
1 tbsp ketchup
1 tbsp soy sauce
1 tbsp Mango Scotch Bonnet Hot Sauce (or substitute below)
1/2 cup sliced onions (added at the end)

A top-down view of a roasting pan with raw chicken legs, chopped potatoes, mushrooms, carrots, and rosemary, ready to be baked.

A close-up of raw seasoned chicken legs layered with fresh vegetables like mushrooms, potatoes, and rosemary sprigs in a roasting dish.

Substitutions & Variations

Mild Version – Replace Mango Scotch Bonnet Hot Sauce with sriracha, chili flakes, or extra ketchup.
Veggie-Boosted – Add bell peppers, carrots, or baby potatoes for extra texture.
Different Cuts – Use bone-in thighs or drumsticks if preferred.
Herb Swap – If rosemary isn't your thing, try thyme, oregano, or basil!

How to Make One-Pot Garlic Rosemary Chicken

Step 1: Prep & Season

Pat chicken legs dry with a paper towel.
Season with salt, black pepper, garlic, Vermont Castings rubs, and olive oil. Let marinate for 30 minutes if possible.

Step 2: Sear the Chicken

In a large oven-safe pot, heat 1 tbsp olive oil over medium-high heat.
Add chicken legs, skin-side down, and sear until golden brown (about 3-4 minutes per side).
Remove chicken and set aside.

Step 3: Build the Flavor

In the same pot, add mushrooms and rosemary. Sauté for 2 minutes.
Pour in chicken broth, ketchup, soy sauce, and Mango Scotch Bonnet Hot Sauce (or substitute).
Stir well, scraping up any browned bits for extra flavor.

Step 4: Slow Cook in the Oven

Return the chicken to the pot, cover, and bake at 350°F for 1 hour.
Uncover, add sliced onions, and bake for another 10 minutes for a slight crunch.
Remove from oven, let rest for 5 minutes, and serve warm!

A macro shot of tender, juicy chicken drumsticks with a crispy, flavorful crust, nestled among roasted vegetables in a pan.

Recipe Summary

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4-6
Storage: Keep leftovers refrigerated for up to 3 days.

A close-up view of a single glazed chicken drumstick surrounded by caramelized onions, roasted potatoes, and mushrooms in a savory broth.

Final Thoughts

This One-Pot Garlic Rosemary Chicken is an effortless, flavor-packed dish that’s perfect for busy nights. With a rich umami broth, aromatic herbs, and just the right heat, this recipe will become a go-to!

Try it out and tag @ALX.EATS on Instagram if you make it!