Rosemary Chicken and Roasted Vegetables

Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By MichelleA

Gallery

Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
Nutrition Info
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with non-stick aluminum foil.

    Advertisement

  • 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; protein 21.9g; carbohydrates 10.5g; fat 32g; cholesterol 95.3mg; sodium 797.7mg. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

My Hot Southern Mess
Allstar
Rating: 4 stars
08/11/2017
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 zucchini's since their size was not specified in the recipe and my 13x9 pan was getting full. I did cut the rosemary down to 2 tablespoons and it was plenty. I used the full amount of cayenne but in the future I would cut this in at least half. We like spicy in our house but it was a bit much for some I would adjust this based on your personal taste. Finally I would adjust the cooking temperature. As written it took over 1.5 hours for my chicken to cook After 1 hour I removed the veggies and cooked the chicken separately until it was done. I would raise the temp to 375/400 instead. Read More
Helpful
(1)

Most helpful critical review

thedailygourmet
Allstar
Rating: 3 stars
08/10/2017
I played around with adding additional veggies (carrots asparagus and cremini mushrooms) as suggested could be done by the recipe submitter otherwise no changes. This is missing something for me. I think perhaps some lemon juice to brighten it up might help. The chicken was moist but the flavor of the seasoning didn't carry through for me. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
My Hot Southern Mess
Allstar
Rating: 4 stars
08/11/2017
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 zucchini's since their size was not specified in the recipe and my 13x9 pan was getting full. I did cut the rosemary down to 2 tablespoons and it was plenty. I used the full amount of cayenne but in the future I would cut this in at least half. We like spicy in our house but it was a bit much for some I would adjust this based on your personal taste. Finally I would adjust the cooking temperature. As written it took over 1.5 hours for my chicken to cook After 1 hour I removed the veggies and cooked the chicken separately until it was done. I would raise the temp to 375/400 instead. Read More
Helpful
(1)
Qhhunters
Allstar
Rating: 4 stars
08/15/2017
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 carrots cauliflower and potatoes are best suited with this method of roasting. I added more spices like basil & oregano to the mix with the rosemary. Good basic recipe to adapt to your own tastes. Read More
thedailygourmet
Allstar
Rating: 3 stars
08/10/2017
I played around with adding additional veggies (carrots asparagus and cremini mushrooms) as suggested could be done by the recipe submitter otherwise no changes. This is missing something for me. I think perhaps some lemon juice to brighten it up might help. The chicken was moist but the flavor of the seasoning didn't carry through for me. Read More
Advertisement
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/05/2021