- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons dried thyme leaves
- 1 tablespoon dried rosemary, crushed
- 1 teaspoon dried sage
- 1 teaspoon dried marjoram
- 6 boneless, skinless chicken breast halves, cut into quarters
- 10 red potatoes, halved
- 1 pound fresh asparagus, trimmed
- 2 small zucchini, cut into 1-inch pieces
- 2 small yellow summer squash, cut into 1-inch pieces
- 1/4 cup butter, melted
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon hot pepper sauce (such as Crystal®)
- 1 tablespoon chopped fresh parsley (optional)
- Preheat oven to 425 degrees F (220 degrees C).
- Place the onion, garlic, thyme, rosemary, sage, and marjoram into a large roasting pan. Mix with the chicken breast pieces, red potatoes, asparagus spears, zucchini, and summer squash, and drizzle with melted butter and olive oil. Sprinkle with salt, black pepper, and hot sauce, and stir the chicken and vegetables to coat with butter, olive oil, and herbs. Cover the roasting pan.
- Roast in the preheated oven until the chicken and vegetables are cooked through, chicken juices run clear, and vegetables are beginning to brown, about 45 minutes; stir after about 20 minutes. Sprinkle with parsley to serve.