Chicken and a colourful array of vegetables are roasted with olive oil and lots of rosemary in this easy family dinner. It creates its own juice so isn't dry. It's great with roasted potatoes or saffron rice on the side.
This is a good basic recipe. I do like this method of preparing meals because you make the whole meal in one pan and clean up is a breeze. That being said, I think veggies like broccoli, carrots, cauliflower and potatoes are best suited with this method of roasting. I added more spices like basil & oregano to the mix with the rosemary. Good basic recipe to adapt to your own tastes. - 14 Aug 2017 (Review from Allrecipes US | Canada)
This is a good recipe but it needs some tweaking. I used 3 leg quarters since the recipe did not specify and I didn't feel like cutting apart a whole chicken. I ended up using 2 squash and 2 zucchini's, since their size was not specified in the recipe and my 13x9 pan was getting full. I did cut the rosemary down to 2 tablespoons and it was plenty. I used the full amount of cayenne but in the future I would cut this in at least half. We like spicy in our house but it was a bit much for some, I would adjust this based on your personal taste. Finally, I would adjust the cooking temperature. As written it took over 1.5 hours for my chicken to cook, After 1 hour I removed the veggies and cooked the chicken separately until it was done. I would raise the temp to 375/400 instead. - 10 Aug 2017 (Review from Allrecipes US | Canada)
I played around with adding additional veggies (carrots, asparagus, and cremini mushrooms) as suggested could be done by the recipe submitter, otherwise no changes. This is missing something for me. I think perhaps some lemon juice to brighten it up might help. The chicken was moist, but the flavor of the seasoning didn't carry through for me. - 09 Aug 2017 (Review from Allrecipes US | Canada)