Rosemary Chicken and Roasted Vegetables Recipe

Are you looking for a delicious and nutritious meal that is easy to make and sure to impress? Look no further than this recipe for Rosemary Chicken and Roasted Vegetables! This hearty and wholesome dish is perfect for any occasion, whether you are cooking for a special dinner or just looking for a satisfying weeknight meal. The combination of tender chicken, savory herbs, and roasted vegetables creates a mouthwatering dish that will leave you and your loved ones coming back for more.

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One of the best things about this recipe is that it is incredibly versatile. You can use any combination of your favorite vegetables, such as carrots, potatoes, bell peppers, and onions, to create a colorful and nutritious medley that perfectly complements the succulent chicken. The key is to choose vegetables that will roast well and that will complement the flavors of the chicken and herbs.

The star of this dish is the rosemary-marinated chicken. The aromatic herb adds a fragrant and earthy flavor to the chicken, infusing it with a unique and savory taste. When paired with the caramelized flavors of the roasted vegetables, the result is a delectable and satisfying meal that is a feast for the senses.

Whether you are a seasoned chef or just starting out in the kitchen, you will find this recipe to be easy to follow and simple to execute. With just a few basic ingredients and minimal prep time, you can have a delicious and wholesome meal on the table in no time. In addition, this dish is a great way to incorporate more vegetables into your diet, making it a healthy and satisfying option for any meal.

So why not give this recipe for Rosemary Chicken and Roasted Vegetables a try? It is sure to become a new favorite in your recipe repertoire and will impress even the pickiest of eaters. This dish is a great way to enjoy a hearty and flavorful meal that is both nutritious and delicious. So roll up your sleeves, preheat your oven, and get ready to create a meal that will have everyone asking for seconds!

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

Information

Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 8
Yield: 8 servings

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

415 cal.

Total Fat: 32g
Saturated Fat: 7g
Cholesterol: 95mg
Sodium: 798mg
Total Carbohydrate: 11g
Dietary Fiber: 4g
Total Sugars: 3g
Protein: 22g
Vitamin C: 28mg
Calcium: 66mg
Iron: 2mg
Potassium: 675mg

How to Make Rosemary Chicken and Roasted Vegetables - A Step-by-Step Guide

Ingredients

Information

Nutrition

415 cal.

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