Wonderful and easy gourmet meal ready in 30 minutes!

I got this roasted rosemary chicken and vegetables from a meal kit deal, and liked it so much, I made it without the meal kit (which I got for free).  The kit came with French Baby Carrots as part of the roasted root vegetable combo, but I used the regular baby carrots that come in the little bags.

Can’t believe how easy it was and it’s like a dish you’d get in a fine restaurant.

I used a 10-inch cast iron pan to brown and bake in.  The results were perfect, but you could also bake this dish in a 11 x 7-inch baker–I’d spray that with non-stick spray though.

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Roasted Rosemary Chicken and Vegetables

Rosemary Roast Chicken and Vegetables is a wonderful and easy gourmet meal, ready in 30 minutes!

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Dinner

Cuisine: American

Keyword: chicken recipe, roast chicken, roasted vegetables

Servings: 2

Calories: 773kcal

Author: Judith Hannemann

Ingredients

• 2 bone-in chicken breast halves
• 2 cups baby carrots cut in half
• 4 large parsnips cut 1/4 inch sticks
• 1 cup crimini mushrooms cut in half
• 1 tbsp olive oil for browning chicken
• 1/2 tsp salt
• 1/4 tsp pepper

Sauce:

• 2 tbs fresh rosemary chopped fine
• 3 cloves garlic minced
• 1/4 cup white wine
• 3 tbsp olive oil
• 1/4 tsp salt

Instructions

• Preheat oven to 375 degrees F.
• Mix sauce ingredients; set aside.
• Heat a large, heavy oven-proof skillet over medium-high heat. Add 1 tbs olive oil and heat until oil shimmers.
• Sprinkle chicken with salt and pepper on both sides. Brown chicken on both sides, about 8 minutes per side. Remove chicken from pan.
• In a large bowl, add all the vegetables and toss with 2 tbs olive oil.
• Transfer veggies to the large skillet used to brown the chicken. Spread them evenly across the pan. Top with the browned chicken. Pour sauce over chicken and vegetables.
• Bake at 375 degrees F for 30-35 minutes or until chicken juices run clear and veggies are crisp/tender.

Nutrition

Serving: 1piece | Calories: 773kcal | Carbohydrates: 71g | Protein: 44g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 116mg | Sodium: 1218mg | Potassium: 2335mg | Fiber: 19g | Sugar: 22g | Vitamin A: 17764IU | Vitamin C: 60mg | Calcium: 183mg | Iron: 4mg

Rosemary Roast Chicken and Vegetables

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

The post Roasted Rosemary Chicken and Vegetables appeared first on The Midnight Baker.

Nothing better!  And a treat for fall.  Roasted roots are a meal in themselves.

Not much to be said here–just use whatever you like and go to town.

As these veggies roast, they develop a wonderful caramelly sweetness.  They are delectable.

I served with roasted herbed pork chops.  However, chicken or fish would be good as well.  You also won’t miss any meat if you serve them all by themselves.

Roasted Root Vegetables

• Parsnips
• Potatoes
• Carrots
• Onions
• Turnips
• Beets
• Olive oil
• Salt
• Pepper
• Thyme/Rosemary/Dill
• Garlic powder

The veggies are your choice–use one, some or all or add your own favorites.


Cut the veggies up in chunks of about 1-inch.  Place them in a bowl and drizzle enough olive oil so that they are well coated.


Sprinkle with salt, pepper and garlic powder to taste.  You may strip one or two sprigs of thyme and toss them in as well OR use about 1/2 tsp of dehydrated. Likewise, you can use rosemary or dill if you prefer that.  


Preheat the oven to 425 degrees F and line a baking pan with foil (for easier clean up).  Spread the veggies out in a single layer.


Bake for 20 minutes, then stir and turn the veggies.  Return them to the oven to bake for an additional 20-30 minutes or until they are getting brown and are soft.  The degree of “done-ness” will be up to you.


Pictured is a pork chop that was roasted at the same time as the veggies.  This is totally optional if you are vegan/vegetarian.  What I did with that is seasoned it with salt/pepper/garlic powder, then rubbed it with fresh thyme and roasted it in the same oven as the veggies for the same amount of time.

Roasted Root Vegetables

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

The post Roasted Root Vegetables appeared first on The Midnight Baker.