Roasted Rosemary Chicken and Vegetables
Rosemary Roast Chicken and Vegetables is a wonderful and easy gourmet meal, ready in 30 minutes!
Servings: 2
Calories: 773kcal
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