Roasted Rosemary Chicken and Vegetables
This one-pan, roasted rosemary chicken and vegetables recipe is an easy to prep meal bursting with flavor.
Servings: 6
Calories: 490kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 490kcal