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Rosemary Chicken and Roasted Vegetables
Rosemary Chicken and Roasted Vegetables
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Rosemary roasted chicken with summer veggies, drizzled with olive oil for a juicy and fragrant one-pan meal.
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
  • 0.75 cup grape tomatoes
  • 0.5 cup extra-virgin olive oil, or more to taste
  • 3 cloves garlic, minced
  • 1 tablespoon garlic salt
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 9x13-inch baking pan by lining it with non-stick aluminum foil.
  • Lay chicken in the pan and evenly season with 1 tablespoon of rosemary, cayenne, salt, and pepper. Add yellow squash, zucchini, onion, and grape tomatoes; mix well. Drizzle with olive oil and sprinkle remaining 2 tablespoons of rosemary, minced garlic, garlic salt, and parsley on top. Cover with foil.
  • Roast in the oven, gently stirring halfway, until the chicken is succulent, approximately 45 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Uncover baking pan and brush chicken with pan juices. Bake without cover until golden brown and internal temperature reaches 165 degrees F (74 degrees C), approximately 15 minutes longer.

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