Rosemary Chicken and Roasted Vegetables Recipe

Recipesfull introduces to you: Popular Recipes. (Rosemary Chicken and Roasted Vegetables Recipe). 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.

Brief

Prep 25 mins

Cook: 1hr

Total: 1hr25 mins

Servings: 8

Yield: 8 servings

Rosemary Chicken and Roasted Vegetables Recipe

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

Meat and Poultry

Directions

Step 1

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

Step 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.

Step 3

Bake in the preheated oven stirring halfway through until chicken is tender about 45 minutes.

Step 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.

Nutritional Information

Rosemary Chicken and Roasted Vegetables Recipe

Servings Per Recipe:8

Calories: 414.6

% Daily Value *

Protein: 21.9g 44%

Carbohydrates: 10.5g 3%

Dietary Fiber: 3.6g 14%

Sugars: 2.6g

Fat: 32g 49%

Saturated Fat: 7.1g 35%

Cholesterol: 95.3mg 32%

Vitamin A Iu: 868.3IU 17%

Niacin Equivalents: 7.4mg 57%

Vitamin B6: 0.7mg 44%

Vitamin C: 28.3mg 47%

Folate: 59.1mcg 15%

Calcium: 65.5mg 7%

Iron: 2.3mg 13%

Magnesium: 60mg 21%

Potassium: 674.7mg 19%

Sodium: 797.7mg 32%

Thiamin: 0.2mg 18%

Calories From Fat: 288.1

*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.