YIELD: 4 servings (4 oz. chicken with 2 cups vegetables) 1 chicken, bone in and skin on (cut into two each breasts, thighs, drumsticks) 1 lb. white button mushrooms 1⁄3 cup olive oil, plus extra for brushing vegetables 2⁄3 cup low sodium vegetable broth ¼ cup minced fresh rosemary, divided 1 tsp. fresh ground black pepper 4 (6”) sprigs rosemary with woody stems 2 lbs. assorted summer vegetables cut into 1-inch pieces (summer squash, onion wedges, bell ...

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