Comments on: Roasted Rosemary Chicken and Vegetables https://bakeatmidnite.com/roasted-rosemary-chicken-and-vegetables/ Easy to make main meal and dessert recipes. Thu, 10 Oct 2019 03:22:58 +0000 hourly 1 By: Judith Hanneman https://bakeatmidnite.com/roasted-rosemary-chicken-and-vegetables/#comment-1971 Sat, 11 Apr 2015 17:49:04 +0000 http://bakeatmidnite.com/2013/10/26/roasted-rosemary-chicken-and-vegetables/#comment-1971 Hi Tracy–I never made this with boneless breasts, but I wouldn't imagine the time change would be *too* much though. These bone-in breasts I made this with were pretty small–off a 3 lb frying chicken, not very large like they sell for parts, so the time would be approximately the same. What I'd do though, is start the roasted veggies about 15 minutes ahead of the chicken–use 1/2 the sauce on the veg, then add the chicken and drizzle with the remaining 1/2 of the sauce, then check in about 20 minutes to see if your chicken is done. If not, let it go another 10 or so minutes. The extra roasting will make the veggies even better IMO.

]]> By: tracy https://bakeatmidnite.com/roasted-rosemary-chicken-and-vegetables/#comment-1970 Sat, 11 Apr 2015 17:36:42 +0000 http://bakeatmidnite.com/2013/10/26/roasted-rosemary-chicken-and-vegetables/#comment-1970 Can you use boneless chicken breasts? How would the cooking time change?

Thnks!

]]> By: Judith Hanneman https://bakeatmidnite.com/roasted-rosemary-chicken-and-vegetables/#comment-1286 Fri, 11 Jul 2014 03:41:06 +0000 http://bakeatmidnite.com/2013/10/26/roasted-rosemary-chicken-and-vegetables/#comment-1286 That size should work Marie. And boneless skinless should be fine too. What I'd do if using those is I'd cut up the veggies a little less thick so they are roasted in the same amount of time that it takes the breasts to be done. You can actually use any oven-proof pan. It's just that cast iron heats a whole lot better.

]]> By: marie https://bakeatmidnite.com/roasted-rosemary-chicken-and-vegetables/#comment-1285 Fri, 11 Jul 2014 03:08:36 +0000 http://bakeatmidnite.com/2013/10/26/roasted-rosemary-chicken-and-vegetables/#comment-1285 This recipe looks wonderful. Do you think it would work as well with boneless chicken breasts? I have a cast iron baker that's about 3-3/4" deep. Do you think that's too deep…it's the only cast iron piece I have. I'm not a very good cook but I'm trying to change that!, 🙂

]]> By: Judith Hanneman https://bakeatmidnite.com/roasted-rosemary-chicken-and-vegetables/#comment-821 Sat, 18 Jan 2014 18:49:12 +0000 http://bakeatmidnite.com/2013/10/26/roasted-rosemary-chicken-and-vegetables/#comment-821 Yes, Sheri, there is. Reason I didn't include that in the ingredients is it is pretty much arbitrary. I added the additional oil so the vegetables wouldn't get too dry, but you can use less, or more, or none at all if you want to. I found the 2 tbs to be perfect for what I used though.

]]> By: sheri.miller https://bakeatmidnite.com/roasted-rosemary-chicken-and-vegetables/#comment-819 Sat, 18 Jan 2014 18:36:11 +0000 http://bakeatmidnite.com/2013/10/26/roasted-rosemary-chicken-and-vegetables/#comment-819 This looks really good and easy but it looks like you use 6 Tbls oil in the recipe (1 Tbs. to cook chicken, 3 Tbs for sauce, and 2 Tbs to toss the vegetables), am I wrong?

]]> By: Judith Hanneman https://bakeatmidnite.com/roasted-rosemary-chicken-and-vegetables/#comment-774 Wed, 01 Jan 2014 23:31:11 +0000 http://bakeatmidnite.com/2013/10/26/roasted-rosemary-chicken-and-vegetables/#comment-774 That worried me when I saw the original amount of rosemary–like your husband, I'm not crazy about too much in anything…but this dish it seemed to work in at least for me LOL…sweet potatoes sound EXCELLENT!!! BTW, cutting back on the herbs won't affect this at all IMO. It'd still taste great!

]]> By: mindfuldesign https://bakeatmidnite.com/roasted-rosemary-chicken-and-vegetables/#comment-773 Wed, 01 Jan 2014 23:22:57 +0000 http://bakeatmidnite.com/2013/10/26/roasted-rosemary-chicken-and-vegetables/#comment-773 Made this tonight and I simply adored every bite…my husband on the other hand thought it had too much rosemary, so next time I'll cut back. Also I used sweet potato instead of parsnips, excellent suggestion but I cut them a little too small, next time I'll make them wedges thicker than the carrots since they cook faster.

]]> By: Judith Hanneman https://bakeatmidnite.com/roasted-rosemary-chicken-and-vegetables/#comment-700 Mon, 09 Dec 2013 19:41:30 +0000 http://bakeatmidnite.com/2013/10/26/roasted-rosemary-chicken-and-vegetables/#comment-700 OMG sweet potatoes are an excellent substitution!!! I prefer dark meat myself to be honest, but I had a couple of orphaned bone-in breasts that I wanted to use so….

]]> By: norma carrillo https://bakeatmidnite.com/roasted-rosemary-chicken-and-vegetables/#comment-699 Mon, 09 Dec 2013 19:18:45 +0000 http://bakeatmidnite.com/2013/10/26/roasted-rosemary-chicken-and-vegetables/#comment-699 This is a delicious recipe. I didn't have any parsnips so I used white sweet potatoes. I also used chicken thighs, just because I prefer dark meat. This dish was scrumptious and will go into my favorites book. Thanks for sharing.

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