This one-pan, roasted rosemary chicken and vegetables recipe is an easy to prep meal bursting with flavor.
Something extraordinary occurs when vegetables are roasted. The high heat crisps up the outside of the vegetables and locks in their natural flavor. Then that flavor transforms, sweetens and intensifies as it roasts.
I usually make different variations of roasted vegetables at least once a week in my kitchen using whatever vegetables are available. It is never the same meal twice. I try to roast up a big batch, so there are plenty of leftovers to enjoy throughout the week.
The variations to this meal are endless and can change with the seasons. You can include whatever vegetables are in your harvest basket for that day and easily experiment with different herb combinations.
Roasting Times for Vegetables at 425°F:
Root and winter squashes take longer to roast than softer vegetables. Begin roasting these first and add the other vegetables part way through cooking. Vegetables are ready when they are slightly charred around the edges and can be pierced by a fork. Here are some general roasting times:
- Root vegetables: 30-45 minutes: Try roasting beets, butternut squash, carrots, garlic, parsnips, potatoes, pumpkin, sweet potatoes, turnips, rutabaga, and onions.
- Winter squash: 20-45 minutes: Cube up some acorn, butternut, delicata, Hubbard, or pumpkin squashes and roast until the edges are slightly brown and caramelized, and the insides are soft and sweet.
- Brassica vegetables: 15-20 minutes: Cut into similar size florets and pieces and try roasted broccoli, Brussels sprouts, cauliflower, kohlrabi, and radishes. Roast to your desired crispness.
- Soft vegetables: 10-20 minutes: Slice or chunk up some asparagus, peppers, summer squash, zucchini, and eggplant, Also try roasting whole cherry tomatoes until they are bursting with flavor.
Roasting vegetables is easy. Simply wash, chop into similar-sized pieces, add to a roasting pan, and season with salt, pepper and herbs of your choice. Drizzle the vegetables with some olive oil and toss until they are evenly coated. Spread out the vegetables, cover with foil, and pop it into the oven. This recipe includes lightly breaded chicken. Skip the chicken for a meatless variation.
Let the chicken marinate while you roast your vegetables:
Place your chopped vegetables in a large roasting pan.
While vegetables are roasting, dredge the chicken pieces in breadcrumb mixture to coat.
After the vegetables have roasted part way though, add the breaded chicken pieces on top.
Continue roasting until the vegetables are soft and the chicken is cooked through.
This one-pan, roasted rosemary chicken and vegetables recipe is an easy to prep meal bursting with flavor.
- 2 pounds boneless chicken breasts
- 2 tablespoons extra virgin olive oil plus extra for vegetables
- 1 tablespoon apple cider vinegar
- 1 pound potatoes cut into 1-inch cubes
- 4 medium carrots cut into 1-inch chunks
- 2 medium onions cut into wedges
- 6 cloves garlic crushed
- 2 teaspoons dried parsley or 2 tablespoons fresh, chopped
- 1/2 teaspoons dried thyme or 2 teaspoons fresh, chopped
- 1/2 teaspoons dried oregano or 2 teaspoons fresh, chopped
- 1/2 teaspoons dried basil or 2 teaspoons fresh, chopped
- 1 tablespoons dried rosemary or 6 springs fresh
- 1 cup bread crumbs
- dash kosher salt
- dash pepper
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Preheat your oven to 425˚F. In a medium bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of vinegar, and a dash of salt and pepper. Add the chicken breasts to the bowl and stir to coat. Cover and refrigerate.
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Place all your chopped vegetables in a roasting pan. Drizzle with olive oil, sprinkle with half the Italian herbs, pepper, salt, and toss to coat. Spread out the vegetables evenly in the pan and top with rosemary springs. Cover the roasting pan with foil and place in a preheated oven for about 20 minutes.
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While vegetables are roasting, place the breadcrumbs in a shallow bowl, add the remaining Italian seasoning and stir to combine. Dredge the chicken pieces in breadcrumb mixture to coat. Set aside.
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After the vegetables have roasted for 20 minutes, remove the pan from the oven, remove the foil, and stir vegetables. Add the breaded chicken pieces on top.
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Continue roasting uncovered another 25-35 minutes or until the vegetables are soft and the chicken is cooked through. Strip the rosemary leaves from the sprigs. Slice the chicken or serve whole with the vegetables. Serves 4-6.
Additional Tips for Roasting Vegetables:
- Cut your vegetables into equal sized pieces so they cook at the same rate.
- Don’t crowd the pan. Spread the vegetables out in your roasting pan, so they have a little space in between. Crowded vegetables will create extra moisture and steam in the pan.
- Stir partway through so the vegetables brown on all sides.
- Check on the vegetables frequently while roasting. Some cook quicker than others.
This post was originally published in November 2014. It has been updated with additional instructions and photos.
You May Also Like:
- How to Propagate Rosemary from Stem Cuttings
- 6 Ways to Grow Potatoes
- How to Harvest and Dry Herbs for Storage
- Crispy Seasoned Baked French Fries
- How to Make Your Own Dried Breadcrumbs
Want to Learn How to Grow Potatoes?
You will find everything you need to start growing potatoes in my PDF eBook, Grow a Good Life Guide to Growing Potatoes. Whether you are striving for a few gourmet fingerling potatoes or a large crop for winter food storage, this guide will show how you can grow your own, organic, homegrown potatoes. Click here to learn more.
Good planning is key to a successful vegetable garden.
Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year. You will find everything you need to organize and plan your vegetable garden in my PDF eBook, Grow a Good Life Guide to Planning Your Vegetable Garden.
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Sounds like a healthy hearty meal and I love all the vegetables and spice you added. Thanks for sharing on Real Food Fridays. Pinned & twitted.
Oh, this looks so good. Just need to put the ingredients on my shopping list. Hope you have a great day.
That looks yummy! And I have veggies in the fridge and chicken in the freezer… will be trying it soon! 🙂
I love roasted vegetables. I roasted some carrots last night, tossed with a little olive oil, garlic and salt.
That sounds yummy – cooking the chicken on top of the veg makes a great one pan meal. I’ll definitely be giving this a try.
I love roasted veggies. I finally made some the other day. The first time of the season. Yum.
I like roasting vegetables too. I like that they are sweeter when you use the higher heat.
Oh this looks delicious! I can only imagine the way it makes the house smell.
I like the idea of a mix of summer and winter squash. This recipe looks like a keeper! Thanks so much for posting it.
My husband isn’t much of a squash fan… but I wonder if he would like it in this… hmm.. thanks for sharing this recipe!
I bet he would! Roasting squash makes it nice and soft and a little sweet.
This looks delicious! I love roasted veggies! Thank you for sharing at the Art of Home-Making Mondays this week!
This looks absolutely amazing. I love anything with carrots, but I haven’t tried roasting them in a while. Pinned this one!
Thank you for posting on Motivation Monday!
Love this! Roasting vegetables is my favorite way to prepare them and adding the chicken is a perfect bonus to making it a one pan meal with easy cleanup. Thanks for linking up on Wake Up Wednesday!
What a great tip! Hello, my name is Misty, from The LadyPrefers2Save at http://theladypreferstosave.com, and I’m one of the new co-hosts for the Merry Monday Linky Party! I wanted to write and thank you for linking up to this weeks Merry Monday party, as well as to let you know that your post will be linked to the Merry Monday Pinterest board, as well my social media accounts. I would love to have you also stop by my blog as well! Thanks for linking up at the Merry Monday’s Linky Party this week, and I hope to see you linking up next week as well. Have an awesome week!
This looks so healthy, simple and delicious! You’re right – roasting vegetables brings out the best flavors and texture. I pinned your recipe to save so I can try it for my family.
Thank you for such a great post!
Mountain Man was looking at the shares on Homestead Blog Hop (thanks for sharing) and he said this is a MUST for me to make! It looks so delicious, hearty, and good-for-the-soul.
Jen
Thanks for coming to my last Fabulous Friday Party, you are a feature for this Friday and loved the roasted vegie recipe congrats!
Thank you so much! I will be back this Friday.
Congrats you are featured at Fabulous Friday Party, Stop by my blog and see! and link up too again
Maria
Ingredients include 6 cloves of garlic, however in the method, you do not mention them! I decided to include them in both. Chicken and veggies. Delicious, thank you.
Elizabeth, The garlic should be included with all the other vegetables in step 2. Although I bet the garlic was good with the chicken too! You can’t go wrong with garlic. 🙂 I am glad your enjoyed the recipe.