Rosemary Chicken and Roasted Vegetables

Name: Rosemary Chicken and Roasted Vegetables
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
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; 0.75 cup grape tomatoes; 0.5 cup extra-virgin olive oil, or more to taste; 3 cloves garlic, minced; 1 tablespoon garlic salt; 1 tablespoon chopped fresh parsley

4.2

(5)

4 Reviews

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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.

Submitted by MichelleA

Published on June 8, 2018

4

Prep Time:

25 mins

Cook Time:

1 hr

Total Time:

1 hr 25 mins

Servings:

8

Yield:

8 servings

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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

Directions

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 (per serving)

415	Calories
32g	Fat
11g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 415
% Daily Value *
Total Fat 32g	41%
Saturated Fat 7g	36%
Cholesterol 95mg	32%
Sodium 798mg	35%
Total Carbohydrate 11g	4%
Dietary Fiber 4g	13%
Total Sugars 3g
Protein 22g	44%
Vitamin C 28mg	31%
Calcium 66mg	5%
Iron 2mg	13%
Potassium 675mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Rosemary Chicken and Roasted Vegetables

Ingredients

Directions

Nutrition Facts (per serving)

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