Roasted chicken and vegetables


roasted chicken & vegetables

Spring is a time to shake off winter’s grasp and enjoy warmer weather by grilling and dining al fresco. Sometimes, though, a spring shower can ruin those plans and make a whole day feel dreary and dull. On rainy spring days, I like to turn on my oven and put in an easy, minimally-intensive meal. The aroma of roasting chicken and vegetables will perk up any grey day!

Roasted Chicken and Vegetables


  • 2 bone-in, skin-on split chicken breasts
  • 3 medium sized zucchini, sliced to 1/2″ thickness
  • 8 oz. mushrooms, halved
  • 1 red onion, sliced into 8 wedges
  • 6 cloves of garlic, smashed
  • 1 tbsp. olive oil
  • Coarse salt & freshly ground pepper
  • 1/2 tbsp. dried rosemary, crushed


  1. Preheat the oven to 375 degrees F. In a large (9″x13″) baking dish or roasting pan, combine zucchini, mushrooms, onion, garlic, and olive oil. Toss well to combine and season generously with salt and pepper. Roast for 15 minutes.
  2. While the vegetables are cooking, combine 1 tsp. salt, 1 tsp. pepper, and all of the rosemary in a small bowl. Using your fingers, gently loose the skin from the chicken meat on each breast. Spread the rosemary mixture evenly on each chicken breast under the skin. Replace the skin, and sprinkle both sides of the chicken with salt.
  3. After 15 minutes, place the chicken breasts on top of the vegetables. Continue cooking for 35 minutes, or until the chicken is no longer pink and the juices run clear. Let rest for 5 minutes before serving