Fresh Rosemary Chicken And Zucchini Recipes

ROSEMARY CHICKEN AND ROASTED VEGETABLES

Rosemary Chicken and Roasted Vegetables image

This is the easiest chicken recipe with loads of flavors! It creates it own juice (or broth) so it won't be dry. You can spice it to your tastes and add any vegetables you like. It's great with rosemary roasted potatoes or saffron rice on the side.

Provided by MichelleA

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds skin-on chicken pieces, or more to taste
3 tablespoons dried rosemary, divided
1 tablespoon ground cayenne pepper
salt and ground black pepper to taste
3 yellow squash, cut into 1-inch slices
3 zucchini, cut into 1-inch slices
1 yellow onion, coarsely chopped
¾ cup grape tomatoes
½ cup extra-virgin olive oil, or more to taste
3 cloves garlic, minced
1 tablespoon garlic salt
1 tablespoon chopped fresh parsley

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with non-stick aluminum foil.
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.
Bake in the preheated oven, stirring halfway through, until chicken is tender, about 45 minutes.
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 : Calories 414.6 calories, Carbohydrate 10.5 g, Cholesterol 95.3 mg, Fat 32 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 7.1 g, Sodium 797.7 mg, Sugar 2.6 g

FRESH ROSEMARY CHICKEN AND ZUCCHINI

Fresh Rosemary Chicken and Zucchini image

A wonderful flavor of lemon and fresh rosemary make this to die for! It's great with garlic bread and a fresh salad on a summer day. If you like grilling, make them into shish kabobs.

Provided by Casie

Categories Lunch/Snacks

Time 1h25m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

3 boneless skinless chicken breasts
1 medium zucchini
1/2 cup fresh squeezed lemon juice
2 tablespoons olive oil
1 1/2 tablespoons fresh rosemary
1 tablespoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
cooking spray

Steps:

In a large zip lock bag add 1/4 cup of lemon juice, 1 tablespoon of olive oil, 1/2 tablespoon of garlic powder, and rosemary.
Add chicken to the bag, seal, shake, and place in fridge for an hour.
In a bowl, whisk together 1/4 cup of lemon juice, 1/2 tablespoon garlic powder, salt, and pepper; set bowl aside.
Spray cooking spray on large pan and heat to medium.
Add chicken and juices from bag to pan.
Brown chicken.
Slice zucchini and add to chicken.
Cook zucchini with chicken for 5 minutes, stirring frequently.
Serve chicken and zucchini on plates and drizzle mixture from the bowl on top as needed.
Enjoy!

Nutrition Facts : Calories 241.3, Fat 10.7, SaturatedFat 1.7, Cholesterol 68.4, Sodium 278.7, Carbohydrate 8.1, Fiber 1.4, Sugar 2.8, Protein 28.7

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