In this simple to put together dairy passover dinner, the lasagna noodles won’t be missed. The noodles are substituted with whole Matzo boards.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-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 | 415 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 7 g |
| Sodium | 798 mg |
| Sugars | 3 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Delish! I made this recipe a couple months ago. It was so yummy!!! I did change a few things up, for my crew. I decided to use bite sized potatoes, carrots, red onion, and celery. It was so yummy. However, I put the full amount of cayenne in and it was a bit too much for my taste buds. I’m making it for dinner again tonight and going to use half a tablespoon this time.
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.
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 13×9 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.
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.