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Roasted Rosemary Chicken and Vegetables

Judith Hannemann
  • 50 minutes
  • Serves 2

INGREDIENTS

2

large bone-in chicken breast halves

2 cups

baby carrots, cut in half

4

large parsnips, cut ¼ inch sticks

1 cup

crimini mushrooms, cut in half

1 tbsp

olive oil for browning chicken

1/2 tsp

salt

1/4 tsp

pepper

Sauce:

2 tbsp

fresh rosemary, chopped fine

3

large cloves garlic, minced

1/4 cup

white wine

3 tbsp

olive oil

1/4 tsp

salt