Rosemary Chicken and Roasted Vegetables
Ingredients1 h 25 m servings 415 cals
- 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.
Per Serving: 415 calories; 32 g fat; 10.5 g carbohydrates; 21.9 g protein; 95 mg cholesterol; 798 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is a good recipe but it needs some tweaking. I used 3 leg quarters since the recipe did not specify and I didn't feel like cutting apart a whole chicken. I ended up using 2 squash and 2 zuc...
This is a good basic recipe. I do like this method of preparing meals because you make the whole meal in one pan and clean up is a breeze. That being said, I think veggies like broccoli, carro...