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