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.
Roasted Rosemary Chicken and Vegetables
- 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
- 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.
- 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.
- 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.
- 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.
- 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
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