Rosemary Chicken and Roasted Vegetables

Rosemary Chicken and Roasted Vegetables
  • 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.

05/11/2018
Rosemary Chicken and Roasted Vegetables, recipe PT15M PT1H 5 455 calories

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