Roasted Rosemary Chicken and Vegetables

By CarolineNGa

Ingredients

• Sauce:
• 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
• 2 tbs fresh rosemary, chopped fine
• 3 large cloves garlic, minced
• 1/4 cup white wine
• 3 tbs olive oil
• 1/4 tsp salt

Details

Servings 2
Adapted from bakeatmidnite.com

Preparation

Step 1

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.

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. To make the sauce, mix together the wine, rosemary, oil and garlic. 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.