Rosemary Chicken And Roasted Vegetables Recipe

Name: Rosemary Chicken And Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 3/4 cup grape tomatoes; 1/2 cup extra-virgin olive oil, or more to taste; 3 cloves garlic, minced; 1 tablespoon garlic salt; 1 tablespoon chopped fresh parsley

Servings: persons

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
3/4 cup grape tomatoes
1/2 cup extra-virgin olive oil, or more to taste
3 cloves garlic, minced
1 tablespoon garlic salt
1 tablespoon chopped fresh parsley

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.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Rosemary Chicken And Roasted Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Chicken And Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions