Rosemary Roasted Chicken with Assorted Vegetables

Rosemary Roasted Chicken with Assorted Vegetables


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This light and healthy gourmet dinner is quick-prep and ready to impress. Simple rustic meals likely to be welcome additions to your weekly dinner rotation.

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Chicago, IL

Time needed

30-45 min cooking

Serving Size / Yield

4-6 servings


  • 4 Boneless Skinless Chicken Breasts
  • 4 Large Red Potatoes, each cut in 8 wedges, wedges
  • Halved
  • 2 Tbsp Olive Oil
  • 3 Tbsp Chopped Fresh Rosemary
  • 3 Tbsp Chopped Fresh Parsley
  • 2 Tbsp Chopped Garlic
  • ½ tsp Each Salt & Freshly Ground Pepper
  • 1 Zucchini, Chopped
  • 1/4 lb Carrots, chopped

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Heat oven to 450 degrees. You'll need 2 rimmed baking sheets lined with nonstick foil.
Distribute chicken breasts, potatoes, carrots and zucchini evenly between pans. Drizzle with oil, sprinkle with rosemary, garlic, salt and pepper and toss to turn and coat.
Roast 30 minutes, stirring mixtures after 15 minutes, or until chicken is cooked and vegetables are tender.
Garnish with parsley and serve in large casserole dish.

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