Roasted Rosemary Chicken

Dairy-Free | Gluten-Free | Main Dishes | Egg-Free | Nut-Free

Simple but satisfying, tender and moist oven-roasted chicken delivers mouthwatering flavor.

Servings

1 hour and 30 minutes

Total Time

$1.42

Cost per serving *

Temperature:	450 degrees
Serving size:	1 cup vegetables, 1 chicken thigh or 1/2 chicken breast
Prep time:	20 minutes
Cook time:	1 hour and 10 minutes
Total time:	1 hour and 30 minutes
Equipment:	Large bowl Baking sheet Plastic wrap
Utensils:	Measuring cups and spoons Mixing spoon or tongs Fork or whisk

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

Recipe PDF

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Ingredients

For vegetables

4 cups fresh vegetables (brussels sprouts, broccoli, cauliflower, etc.), chopped

1 onion, chopped

3 tablespoons olive oil OR vegetable oil

1 tablespoon fresh rosemary, chopped OR 1 teaspoon dried rosemary

1/2 teaspoon black pepper

Non-stick spray

For marinade and chicken

6 cloves garlic, minced OR 2 tablespoons garlic powder

1 1/2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1 tablespoon olive oil

1 1/2 pounds boneless skinless chicken thighs or breasts

Instructions

Before you begin, wash your hands, surfaces, utensils, and vegetables.
Preheat oven to 450 degrees. Lightly coat a baking sheet with non-stick spray.
In a large bowl, combine vegetables, onion, 3 tablespoons oil, rosemary, and pepper. Toss to combine.
Evenly spread vegetables into 1 layer on baking sheet and roast for 20-25 minutes.
Using a whisk or fork, mix together garlic, mustard, remaining tablespoon oil, and Worcestershire sauce (if using), in the bowl used for the vegetables. Add chicken to the bowl and use tongs or a mixing spoon to turn the chicken and coat with marinade. Cover the bowl with plastic wrap and store in the refrigerator until vegetables have been in the oven for 20-25 minutes.
Remove baking sheet from oven. Place chicken directly onto sheet among vegetables, moving some around to make room for the chicken. Discard marinade.
Return baking sheet to oven for 20 minutes, or until chicken reaches an internal temperature of 165 degrees. Toss vegetables and flip chicken halfway through the roasting process.

Tips

You can substitute fresh vegetables for frozen for a lower cost option.
If your chicken thighs are large, cut them in half so they cook all the way through and reach an internal temperature of 165 degrees.

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Ingredients