Best 3 Roasted Rosemary Chicken And Vegetables Recipes

**Roasted Rosemary Chicken and Vegetables: A Culinary Symphony of Herbs and Savory Flavors**

Prepare to tantalize your taste buds with the delectable Roasted Rosemary Chicken and Vegetables, an exquisite dish that combines tender, succulent chicken, a medley of roasted vegetables, and the aromatic essence of fresh rosemary. This culinary masterpiece is not only a symphony of flavors but also a testament to the power of simple ingredients when combined with culinary expertise. Whether you're a seasoned chef or a home cook looking to impress your loved ones, this recipe will guide you through the process of creating a mouthwatering dish that will leave a lasting impression. With its perfect balance of herbs, spices, and roasted goodness, Roasted Rosemary Chicken and Vegetables is a dish that will elevate your dining experience to new heights. Explore the variations and additional recipes included in this article to discover different ways to savor this classic dish.

Let's cook with our recipes!

ROASTED ROSEMARY CHICKEN AND VEGETABLES

Roasted Rosemary Chicken And Vegetables image

Chicken and vegetables roasted with a rosemary, balsamic vinegar marinade.

Provided by Sandy

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 4

Number Of Ingredients 11

Ingredients

⅓ cup olive oil
⅓ cup balsamic vinegar
1 tablespoon dried rosemary
½ teaspoon crushed red pepper flakes
1 clove garlic, minced
4 skinless, boneless chicken breasts
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, quartered
3 carrots, cut into 1 inch pieces
1 eggplant, cut into 1/2 inch cubes

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.
Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.
Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 21 g, Cholesterol 67.2 mg, Fat 21.6 g, Fiber 7.7 g, Protein 27.3 g, SaturatedFat 3.4 g, Sodium 101.7 mg, Sugar 11 g

ONE-PAN ROSEMARY CHICKEN THIGHS AND ROASTED WINTER VEGETABLES FOR 2

One-Pan Rosemary Chicken Thighs and Roasted Winter Vegetables for 2 image

My ultimate favorite one-pan dinner in the fall for 2! Chicken thighs, carrots, onions, turnips, and potatoes caramelize and roast to perfection in no time.

Provided by Fioa

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 45m

Yield 2

Number Of Ingredients 11

Ingredients

cooking spray
2 carrots, sliced diagonally
1 turnip, peeled and sliced
1 potato, sliced
1 red onion, cut into small wedges
3 tablespoons olive oil, divided
4 cloves garlic, minced
2 tablespoons fresh rosemary, divided
1 ½ teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
1 pound chicken thighs

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 9x12-inch baking sheet with cooking spray.
Combine carrots, turnip, potato, onion, 1 1/2 tablespoons olive oil, garlic, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated and place on the prepared baking sheet.
Bake in the preheated oven until starting to soften, about 15 minutes.
Remove from oven and place chicken thighs on top of vegetables; sprinkle with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 1 tablespoon rosemary.
Bake in the preheated oven until chicken is crispy and vegetables are tender, about 15 minutes more.

Nutrition Facts : Calories 672.9 calories, Carbohydrate 42.2 g, Cholesterol 140.1 mg, Fat 37 g, Fiber 7.8 g, Protein 43.4 g, SaturatedFat 7.4 g, Sodium 1972.8 mg, Sugar 11.1 g

ROSEMARY CHICKEN AND ROASTED VEGETABLES

Rosemary Chicken and Roasted Vegetables image

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.

Provided by MichelleA

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h25m

Yield 8

Number Of Ingredients 12

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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with non-stick aluminum foil.
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.
Bake in the preheated oven, stirring halfway through, until chicken is tender, about 45 minutes.
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 : Calories 414.6 calories, Carbohydrate 10.5 g, Cholesterol 95.3 mg, Fat 32 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 7.1 g, Sodium 797.7 mg, Sugar 2.6 g

Tips:

To ensure the vegetables are cooked evenly, cut them into uniform sizes.
Use a large baking dish to prevent overcrowding and ensure even cooking.
Toss the vegetables in olive oil, salt, and pepper before roasting to enhance their flavor.
Roast the vegetables at a high temperature to caramelize them and create a crispy texture.
Add some herbs, such as rosemary or thyme, to the vegetables for extra flavor.
If the vegetables start to brown too quickly, cover the baking dish with foil.
Serve the roasted vegetables as a side dish or as a main course with grilled or roasted chicken or fish.

Conclusion:

Roasted rosemary chicken and vegetables is a delicious and healthy meal that is perfect for a weeknight dinner or a special occasion. The chicken is tender and juicy, while the vegetables are roasted to perfection. This dish is sure to please everyone at the table. Here are some additional tips for making roasted rosemary chicken and vegetables:

If you don't have time to marinate the chicken, you can simply season it with salt, pepper, and rosemary before roasting.
You can also add other vegetables to this dish, such as potatoes, carrots, or parsnips.
If you are looking for a vegetarian option, you can substitute tofu or tempeh for the chicken.

Roasted rosemary chicken and vegetables is a versatile dish that can be enjoyed in many different ways. It is a great option for a quick and easy weeknight meal, or it can be dressed up for a special occasion.