Roasted Rosemary Chicken

Dairy-Free | Gluten-Free | Main Dishes

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

Roasted Rosemary Chicken
4
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

Sheet pan

Utensils:

Measuring spoons

Mixing spoon or tongs

Fork or whisk

Ingredients

For vegetables

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

1 onion, chopped

3 tablespoons olive or vegetable oil

1 tablespoon chopped fresh rosemary OR 1 teaspoon dried rosemary

1/2 teaspoon black pepper 

Non-stick cooking spray

 

For marinade and chicken

5 cloves garlic, minced OR 2 tablespoons garlic powder

1 1/2 tablespoons Dijon mustard

2 tablespoons low-sodium Worcestershire sauce (optional)

1 tablespoon olive oil

1 ½ pounds boneless, skinless chicken (thighs or breasts)

Instructions

1. Before you begin, wash your hands, surfaces, utensils, and vegetables.

2. Preheat oven to 450 degrees. Lightly coat a sheet pan with non-stick cooking spray.

3. In a large bowl, combine vegetables, onion, 3 tablespoons oil, rosemary, and pepper. Toss to combine.

4. Spread vegetables evenly into one layer on pan and roast 20-25 minutes.

5. Using a whisk or fork, whisk together garlic, mustard, Worcestershire sauce (if using), and remaining tablespoon oil in the bowl used for the vegetables. Add chicken to the bowl and using tongs or a mixing spoon, turn the chicken to coat in the marinade. Cover the bowl with plastic wrap and store in the refrigerator until vegetables have been in the oven for 20-25 minutes.

6. Remove pan from oven, place chicken directly onto pan among vegetables (move some vegetables around to make room for chicken). Discard marinade. Return pan to oven for 20 minutes (or until chicken reaches an internal temperature of 165 degrees), tossing vegetables and turning chicken over 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 160 degrees.
Featured
Ingredients

What goes in Roasted Rosemary Chicken?

Broccoli
Broccoli
Chopped Onions
Chopped Onions
Rosemary
Rosemary
Cauliflower
Cauliflower
Brussel Sprouts
Brussel Sprouts
Chickenbreast
Chicken Breast

Nutritional Information
(Per Serving)

CALORIES
370
TOTAL FAT
19g
SODIUM
280mg
TOTAL CARBS
12g
PROTEIN
38g
See complete nutrition facts >>
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