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.
2 people made this
1kg skin-on chicken pieces, such as drumsticks and thighs
3 tablespoons dried rosemary, divided
1 tablespoon ground cayenne pepper
salt and ground black pepper to taste
3 yellow squash, cut into 2cm slices
3 courgettes, cut into 2cm slices
1 onion, coarsely chopped
100g cherry tomatoes
120ml extra-virgin olive oil, or more to taste
3 cloves garlic, minced
1 tablespoon garlic salt
1 tablespoon chopped fresh parsley
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Method Prep:25min › Cook:1hr › Ready in:1hr25min
Preheat oven to 180 C / Gas 4. Line a roasting pan with foil if you prefer an easy clean-up.
Place chicken pieces in the pan. Sprinkle 1 tablespoon of rosemary, cayenne, salt and pepper over chicken. Add squash, courgette, onion and 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 foil.
Bake in the preheated oven, shaking halfway through, until chicken is tender, about 45 minutes.
Increase oven temperature to 190 C / Gas 5. Remove foil and baste chicken with juices. Bake, uncovered, until golden brown, about 15 minutes more.