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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 mins
Cook Time35 mins
Total Time50 mins
Course: Dinner
Cuisine: American
Keyword: chicken recipe, roast chicken, roasted vegetables
Servings: 2
Calories: 773kcal


  • 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