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

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