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Rosemary Chicken and Roasted Vegetables


"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."
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1 h 25 m servings 415 cals
Original recipe yields 8 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with non-stick aluminum foil.
  2. 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.
  3. Bake in the preheated oven, stirring halfway through, until chicken is tender, about 45 minutes.
  4. 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; 32 g fat; 10.5 g carbohydrates; 21.9 g protein; 95 mg cholesterol; 798 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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...

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...