Rosemary Chicken and Roasted Vegetables
Description
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.
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
•
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
Directions
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.