Roasted Rosemary Lemon Chicken, Zucchini, and Tomatoes with Garlic White bean Spread

This Roasted Rosemary Lemon Chicken is a hearty, healthy take on summer.

a delicious bowl with roasted chicken, greens, beans, and fresh veggies

Roasted Lemon Rosemary Chicken, Zucchini, and tomatoes with Garlic White Bean Spread

A hearty and healthy take on summer’s bounty – fresh rosemary and lemon plus summer ripe tomatoes and zucchini!
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Roasted chicken, veggie, and greens in blue bowl
Prep Time:1 hour
Cook Time:1 hour
Total Time:1 hour 40 minutes
Servings: 4


Garlic White Bean Spread

  • 1 can cannellini beans + 2 Tablespoons juice from can
  • 1 clove garlic
  • ¼ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • 10 grinds pepper
  • 1 Tablespoon fresh rosemary
  • 1 Tablespoon lemon juice use ½ lemon for juice; reserve ½ for slices on chicken
  • 3 Tablespoon olive oil


  • 1 whole chicken about 3 pounds
  • 1 Tablespoon olive oil
  • ½ Tablespoon ghee
  • ½ lemon sliced (reserved from spread prep)
  • 1 Tablespoon fresh rosemary
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 4 cloves garlic sliced thin

Roasted veggies

  • 2 medium zucchini quartered long ways and cut in 1” chunks
  • 12 ounces fresh cocktail or Campari tomatoes quartered
  • 2 Tablespoons olive oil
  • ¼ Cup minced fresh herbs mix of oregano, thyme, basil
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon pepper


  • ¼ Cup grated parmesan
  • 2 Cups chopped kale or arugula leaves
  • 4 teaspoons toasted flax seeds
  • crushed red pepper flakes to taste


  • Prepare bean spread by combining all bean spread ingredients in food processor and blend until smooth. Transfer to small pan and set side.
  • Preheat oven to 400℉.
  • Place chicken in roaster pan (remove giblets if any). Combine olive oil, melted ghee, and lemon juice in small bowl and pour evenly over chicken. Sprinkle evenly with rosemary, salt, pepper, and garlic powder.
  • Cook uncovered 15 min. Check for browning of the drippings and add small amount of water if needed to bottom of pan. After 30 min add lemon slices and garlic clove slices to chicken.
  • Continue cooking uncovered until thermometer inserted in innermost part of thigh and wing and the thickest part of the breast reads at least 165℉. I use this formula to help with estimated total cooking time: 15 min per pound then round up to nearest 5 min. Check chicken every 15-20 min to see if water needs to be added to the bottom of the pan.
  • Let cool 15-20 min, then carve. (Save bones and remnants for bone broth!)
  • While Chicken is resting, roast veggies: Turn Oven up to 425℉. Place veggies on sheet pan lined with parchment. Add olive oil and all seasonings and toss to coat evenly.
  • Roast for 15-20 min. Until tender and browning.
  • Lightly heat bean spread when you are about 5-10 min from serving.
  • To serve: Spread ¼ bean spread on bottom of wide shallow bowl or plate. Add ¼ chicken and veggies. Add ¼ arugula or kale to plate. Add spoon of chicken drippings over entire dish and top with grated parmesan, toasted flax seeds and red pepper flakes. Repeat for remaining servings.


  • Save your chicken bones, remnants, and unused drippings to make a flavorful, healthy bone broth.
  • The Garlic White Bean Spread also makes a delicious appetizer paired with raw veggies and toasted whole-grain sourdough slices.
  • I like to freeze leftover chicken in individual servings for sandwiches.
Preferred ingredients: Cooking Olive Oil- Thrive Market Organic Olive Oil or McEvoy Ranch Cooking Olive oil


Serving: 0.25recipe | Calories: 582kcal | Carbohydrates: 28.9g | Protein: 43.8g | Fat: 33.1g | Saturated Fat: 7.3g | Cholesterol: 106mg | Sodium: 691mg | Potassium: 816mg | Fiber: 12g | Sugar: 4.7g | Calcium: 196mg | Iron: 5mg
Calories: 582kcal
Author: Emily Haygood
Nutrition Facts Roasted Lemon Rosemary Chicken, Zucchini, and Tomatoes with Garlic White Bean Spread

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love This Roasted Lemon Rosemary Chicken

  • It’s a complete meal.
  • It includes beans & greens.
  • It contains good sources of protein (chicken, beans), healthy fat (olive oil), and fiber (kale, tomatoes, zucchini, beans).
  • The recipe parts can be used separately as well: Bean spread as an appetizer, roasted chicken for sandwiches or an addition to soup, roasted veggies as a side with another meal.
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