Rosemary Chicken and Roasted Vegetables

Chicken and a colorful array of summer vegetables are roasted with olive oil and lots of rosemary in this juicy and fragrant one-pan dinner.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 415 Calories

Ingredients

• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh parsley
• 1 tablespoon garlic salt
• 1 tablespoon ground cayenne pepper
• 1 yellow onion, coarsely chopped
• 2 pounds skin-on chicken pieces, or more to taste
• 3 tablespoons dried rosemary, divided
• 3 yellow squash, cut into 1-inch slices
• 3 zucchini, cut into 1-inch slices
• 0.75 cup grape tomatoes
• 0.5 cup extra-virgin olive oil, or more to taste

Recipe Instructions

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.