Rosemary Chicken and Roasted Vegetables

Prep Time:
25 mins

Cook Time:
1 hr

Total Time:
1 hr 25 mins

Servings:
8

Yield:
8 servings

Ingredients

Directions

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Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking pan with non-stick aluminum foil.




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   Place chicken pieces in the pan. Sprinkle 1 tablespoon of rosemary, cayenne, salt, and pepper over chicken. Add yellow squash, zucchini, onion, and grape tomatoes; mix and spread evenly. Drizzle with olive oil. Sprinkle remaining 2 tablespoons of rosemary, minced garlic, garlic salt, and parsley on top. Cover with aluminum foil.



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   Bake in the preheated oven, stirring halfway through, until chicken is tender, about 45 minutes.



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   Increase oven temperature to 375 degrees F (190 degrees C). Uncover baking pan; baste chicken with accumulated juices. Bake, uncovered, until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes more.

Nutrition Facts (per serving)