This easy prep and “leave it alone ‘til it’s done” meal will fill your home with the some wonderful appetizing aromas. You’ll save on energy as the whole meal is cooked in the oven at the same time. It’s also fairly low on carbs and is gluten-free.
Rosemary Chicken with Roast Vegetables
This easy prep and “leave it alone ‘til it’s done” meal will fill your home with the some wonderful appetizing aromas.
Calories: 300kcal
Ingredients
For the Roast Vegetables
- 2-3 white turnips peeled, cut in 4
- 10-14 Nantes carrots tops removed (whole)
- 1 ribs of celery chopped
- 1 small yellow onion chopped
- ½ cup chicken stock
- ¼ cup olive oil
- ¼ tsp ground black pepper
- ¼ tsp sea salt
- ½ tsp rosemary
For the Chicken
- 4 chicken pieces legs or breasts - bone in, skin on
- 1 tbsp rosemary
- 1 tsp garlic salt
- ½ tsp ground black pepper
- ½ tsp hot Hungarian or cayenne pepper
Instructions
- Preheat oven to 400°F
For the vegetables
- Add the vegetables to an enamel lined cast iron roast pan
- Add the broth, sprinkle with the oil and seasonings
- Cover and roast for 60 minutes
- Stir the vegetables about 10 minutes before end time. If they are going dry, stir in a little water and cover
For the chicken
- Line a cookie sheet with tin foil
- Trim the excess fat from the chicken pieces
- Arrange chicken, skin side up on the baking sheet
- Sprinkle the seasonings evenly over the chicken
- Bake alongside the vegetables for 45 minutes
- To test for doneness, poke a knife into the thickest part of the chicken. It is done when juices run clear and meat is tender
Notes
Put the vegetables in the oven 15 minutes before the chicken so that both are finished cooking at the same time. Use small carrots with the skin on (Nantes or baby organic) and the small, purple skinned turnips, also known as white turnips. Don’t use the large waxed rutabagas that some people call turnips.