Roasted Rosemary Chicken and Vegetables

27 October 2013

Rosemary Roast Chicken and Vegetables | | #chicken #30MinuteMeals #RoastVegetables
Rosemary Roast Chicken and Vegetables

Wonderful and easy gourmet meal ready in 30 minutes!

I got this roasted rosemary chicken and vegetables from a meal kit deal, and liked it so much, I made it without the meal kit (which I got for free).  The kit came with French Baby Carrots as part of the roasted root vegetable combo, but I used the regular baby carrots that come in the little bags.

Can't believe how easy it was and it's like a dish you'd get in a fine restaurant.

I used a 10-inch cast iron pan to brown and bake in.  The results were perfect, but you could also bake this dish in a 11 x 7-inch baker--I'd spray that with non-stick spray though.

Roasted Rosemary Chicken and Vegetables

  • 2 large bone-in chicken breast halves
  • 2 cups baby carrots, cut in half
  • 4 large parsnips, cut 1/4 inch sticks
  • 1 cup crimini mushrooms, cut in half
  • 1 tbs olive oil for browning chicken
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Sauce:
  • 2 tbs fresh rosemary, chopped fine
  • 3 large cloves garlic, minced
  • 1/4 cup white wine
  • 3 tbs olive oil
  • 1/4 tsp salt

Preheat oven to 375 degrees F.

Mix sauce ingredients; set aside.

Heat a large, heavy oven-proof skillet over medium-high heat. Add 1 tbs olive oil and heat until oil shimmers.

Sprinkle chicken with salt and pepper on both sides.  Brown chicken on both sides, about 8 minutes per side.  Remove chicken from pan.

In a large bowl, add all the vegetables and toss with 2 tbs olive oil.

Transfer veggies to the large skillet used to brown the chicken.  Spread them evenly across the pan.  Top with the browned chicken.  Pour sauce over chicken and vegetables.

Bake at 375 degrees F for 30-35 minutes or until chicken juices run clear and veggies are crisp/tender.

Serves 2

Rosemary Roast Chicken and Vegetables | | #chicken #30MinuteMeals #RoastVegetables
Rosemary Roast Chicken and Vegetables

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Erin said...

I have a huge 15" cast iron skillet, so I doubled the recipe for my family. Made it tonight and it was AMAZING! Thanks for sharing this one pot, easy weeknight dinner!

Judith Hannemann said...

I'm so glad you liked it!! This was from a meal kit I'd gotten and honestly, I was a bit put off by the amount of rosemary, but it was fantastic! I gifted my neighbor with the same meal kit and she had more reservations than I did, but made it same way and raved about it!!

OMG I would LOVE a huge cast-iron fry pan!!! Trouble is, it's just me and I'd get little use out of it. But I still want it!!

Koreen Leeman said...

Judy you don't have to get a large cast iron skillet. They do come in different sizes. I have a 10" that I use for a lot of meals and an 8" for eggs. They are the greatest things since you can use them for multiple things for both stove top and oven. I even use my 8" for corn bread.

Judith Hannemann said...

I'm thinking of buying the 8" one. Think the one I have is 10". Saw a roasting pan on Amazon...fell in LOVE, but got extreme sticker shock from the price!!!

Unknown said...

This sounds yummy, but I'm confused. What are the "sauce ingredients"? The olive oil and wine? Are seasonings also used? I'm sorry, but it's a little confusing, since you say to use the olive oil for other purposes.

Thanks for clarifying!

Judith Hannemann said...

Hi--the sauce is you mix together the wine, rosemary, oil and garlic, then pour it over the chicken and veggies once the whole thing is in the baking pan.

The 1 tbs of olive oil is used to brown the chicken.

Thanks for bringing this to my attention because I *should* have listed the frying oil in the ingredients.

Unknown said...

Thanks so much for the clarification! I've pinned the recipe and will try it soon! :)

Judith Hannemann said...

You're very welcome!!! I hope you enjoy it as much as I did!

Michele Fitzgerald said...

I made this tonight... it was wonderful and soooo delicious! This is to become a staple in our house - Excellent :) Thanks for the recipe!

Cl Ha said...

This looks awesome, but I don't see how is this a 30-minute meal, if you have to brown the chicken about 8 minutes on each side (15 minutes) and still bake it in oven 35 minutes? Could this time be shortened by microwaving the veggies for a couple of minutes to half-cooked? If so, would you recommend microwaving in part of the sauce or saving that for the oven only? Thanks.

Judith Hannemann said...

Oh sure, you can par-cook the veggies and that would speed it up. I just cut them really thin and my chicken parts were pretty small so it was done in 30-35 minutes.

The cast iron pan probably had a lot to do with it too.

norma carrillo said...

This is a delicious recipe. I didn't have any parsnips so I used white sweet potatoes. I also used chicken thighs, just because I prefer dark meat. This dish was scrumptious and will go into my favorites book. Thanks for sharing.

Judith Hannemann said...

OMG sweet potatoes are an excellent substitution!!! I prefer dark meat myself to be honest, but I had a couple of orphaned bone-in breasts that I wanted to use so....

mindfuldesign said...

Made this tonight and I simply adored every husband on the other hand thought it had too much rosemary, so next time I'll cut back. Also I used sweet potato instead of parsnips, excellent suggestion but I cut them a little too small, next time I'll make them wedges thicker than the carrots since they cook faster.

Judith Hannemann said...

That worried me when I saw the original amount of rosemary--like your husband, I'm not crazy about too much in anything...but this dish it seemed to work in at least for me LOL...sweet potatoes sound EXCELLENT!!! BTW, cutting back on the herbs won't affect this at all IMO. It'd still taste great!

sheri.miller said...

This looks really good and easy but it looks like you use 6 Tbls oil in the recipe (1 Tbs. to cook chicken, 3 Tbs for sauce, and 2 Tbs to toss the vegetables), am I wrong?

Judith Hannemann said...

Yes, Sheri, there is. Reason I didn't include that in the ingredients is it is pretty much arbitrary. I added the additional oil so the vegetables wouldn't get too dry, but you can use less, or more, or none at all if you want to. I found the 2 tbs to be perfect for what I used though.

marie said...

This recipe looks wonderful. Do you think it would work as well with boneless chicken breasts? I have a cast iron baker that's about 3-3/4" deep. Do you think that's too's the only cast iron piece I have. I'm not a very good cook but I'm trying to change that!, :)

Judith Hannemann said...

That size should work Marie. And boneless skinless should be fine too. What I'd do if using those is I'd cut up the veggies a little less thick so they are roasted in the same amount of time that it takes the breasts to be done. You can actually use any oven-proof pan. It's just that cast iron heats a whole lot better.

tracy said...

Can you use boneless chicken breasts? How would the cooking time change?


Judith Hannemann said...

Hi Tracy--I never made this with boneless breasts, but I wouldn't imagine the time change would be *too* much though. These bone-in breasts I made this with were pretty small--off a 3 lb frying chicken, not very large like they sell for parts, so the time would be approximately the same. What I'd do though, is start the roasted veggies about 15 minutes ahead of the chicken--use 1/2 the sauce on the veg, then add the chicken and drizzle with the remaining 1/2 of the sauce, then check in about 20 minutes to see if your chicken is done. If not, let it go another 10 or so minutes. The extra roasting will make the veggies even better IMO.


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