ROSEMARY CHICKEN AND VEGETABLES RECIPES

ROSEMARY CHICKEN AND ROASTED VEGETABLES RECIPE | ALLRECIPES

Rosemary Chicken and Roasted Vegetables Recipe | Allrecipes image

This is the easiest chicken recipe with loads of flavors! It creates it own juice (or broth) so it won't be dry. You can spice it to your tastes and add any vegetables you like. It's great with rosemary roasted potatoes or saffron rice on the side.

Provided by MichelleA

Categories Meat and Poultry Chicken Baked and Roasted

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 pounds skin-on chicken pieces, or more to taste
3 tablespoons dried rosemary, divided
1 tablespoon ground cayenne pepper
salt and ground black pepper to taste
3 yellow squash, cut into 1-inch slices
3 zucchini, cut into 1-inch slices
1 yellow onion, coarsely chopped
¾ cup grape tomatoes
½ cup extra-virgin olive oil, or more to taste
3 cloves garlic, minced
1 tablespoon garlic salt
1 tablespoon chopped fresh parsley

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with non-stick aluminum foil.
Place chicken pieces in the pan. Sprinkle 1 tablespoon of rosemary, cayenne, salt, and pepper over chicken. Add yellow squash, zucchini, onion, and grape tomatoes; mix and spread evenly. Drizzle with olive oil. Sprinkle remaining 2 tablespoons of rosemary, minced garlic, garlic salt, and parsley on top. Cover with aluminum foil.
Bake in the preheated oven, stirring halfway through, until chicken is tender, about 45 minutes.
Increase oven temperature to 375 degrees F (190 degrees C). Uncover baking pan; baste chicken with accumulated juices. Bake, uncovered, until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes more.

Nutrition Facts : Calories 414.6 calories, CarbohydrateContent 10.5 g, CholesterolContent 95.3 mg, FatContent 32 g, FiberContent 3.6 g, ProteinContent 21.9 g, SaturatedFatContent 7.1 g, SodiumContent 797.7 mg, SugarContent 2.6 g

ROASTED ROSEMARY CHICKEN AND VEGETABLES

Roasted Rosemary Chicken and Vegetables image

This one-pan, roasted rosemary chicken and vegetables recipe is an easy to prep meal bursting with flavor.

Provided by Grow a Good Life

Categories Main Course

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 15

Ingredients

2 pounds boneless chicken breasts
2 tablespoons extra virgin olive oil (plus extra for vegetables)
1 tablespoon apple cider vinegar
1 pound potatoes (cut into 1-inch cubes)
4 medium carrots (cut into 1-inch chunks)
2 medium onions (cut into wedges)
6 cloves garlic (crushed)
2 teaspoons dried parsley ( or 2 tablespoons fresh, chopped)
1/2 teaspoons dried thyme (or 2 teaspoons fresh, chopped)
1/2 teaspoons dried oregano (or 2 teaspoons fresh, chopped)
1/2 teaspoons dried basil (or 2 teaspoons fresh, chopped)
1 tablespoons dried rosemary (or 6 springs fresh)
1 cup bread crumbs
dash kosher salt
dash pepper

Steps:

Preheat your oven to 425°F. In a medium bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of vinegar, and a dash of salt and pepper. Add the chicken breasts to the bowl and stir to coat. Cover and refrigerate.
Place all your chopped vegetables in a roasting pan. Drizzle with olive oil, sprinkle with half the Italian herbs, pepper, salt, and toss to coat. Spread out the vegetables evenly in the pan and top with rosemary springs. Cover the roasting pan with foil and place in a preheated oven for about 20 minutes.
While vegetables are roasting, place the breadcrumbs in a shallow bowl, add the remaining Italian seasoning and stir to combine. Dredge the chicken pieces in breadcrumb mixture to coat. Set aside.
After the vegetables have roasted for 20 minutes, remove the pan from the oven, remove the foil, and stir vegetables. Add the breaded chicken pieces on top.
Continue roasting uncovered another 25-35 minutes or until the vegetables are soft and the chicken is cooked through. Strip the rosemary leaves from the sprigs. Slice the chicken or serve whole with the vegetables. Serves 4-6.

Nutrition Facts : Calories 490 kcal, ServingSize 1 serving

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