Best 3 Rosemary Chicken And Roasted Vegetables Recipes
Indulge your taste buds with a delightful culinary journey featuring Rosemary Chicken and Roasted Vegetables. This wholesome and flavorful dish combines tender chicken infused with the aromatic essence of rosemary, complemented by a medley of roasted vegetables that burst with natural sweetness. The chicken, seasoned to perfection, is roasted until golden brown, while the vegetables, tossed in a vibrant herb blend, caramelize to perfection. Each bite offers a harmonious balance of savory and tangy flavors, leaving you craving more. This recipe provides step-by-step instructions, ensuring a hassle-free cooking experience for both novice and seasoned chefs. So, gather your ingredients, fire up your oven, and embark on a culinary adventure that will tantalize your senses.
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ROASTED ROSEMARY CHICKEN AND VEGETABLES
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
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
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
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
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
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:
- Use fresh herbs and spices: Fresh rosemary, thyme, and garlic add a burst of flavor to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
- Don't overcrowd the pan: When roasting the vegetables, be sure to spread them out in a single layer on the baking sheet. This will help them cook evenly and prevent them from steaming.
- Roast the vegetables until they are tender-crisp: The vegetables should be tender enough to easily pierce with a fork, but they should still have a slight crunch to them. Overcooked vegetables will be mushy and bland.
- Season the chicken and vegetables well: Be sure to season the chicken and vegetables generously with salt and pepper before roasting. This will help them develop a delicious flavor.
- Let the chicken rest before serving: Once the chicken is cooked through, let it rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
This rosemary chicken and roasted vegetables recipe is a delicious and healthy weeknight meal. The chicken is succulent and flavorful, and the roasted vegetables are a colorful and nutritious side dish. This dish is also easy to make, and it's sure to be a hit with the whole family.
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