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Updated 1/17/2023

This is an ideal one pot recipe for a busy weekday. The prep is fairly simple and then once in the oven, you can leave it until it’s done. Since everything cooks together in the oven you will save some energy and cut down on dishes too. The whole thing is gluten free as well.

The vegetable medley

Choosing naturally small vegetables for roasting has its benefits. The carrots and potatoes get roasted in their skins, This adds flavour and a nice texture.

potatoes

There are lots of choices for baby potatoes these days. I like the yellow fingerlings which have a tubular shape. Potaotoes harvested before maturity, while they are young and delicate, are known as new potatoes or baby potatoes. They are characterized by a their creamy flesh and thin delicate skins. If you use medium sized potatoes, then cut them in half. Cut large potatoes into quarters.

Onions

Shallots or pearl onions (the pickled version works as well) are two nice varieties of small onions. If you use a larger onion, then cut it up into quarters.

Carrots

The perfect carrots for roasting are Nantes or baby organic. For full sized, larger carrots, cut them in 1-inch rounds.

Turnips

Choose some little purple skinned white turnips. Don’t use the large waxed rutabagas that some people also call turnips. They are much different in texture and taste.

White turnips

Rosemary Chicken with Roast Vegetables

Kevin Lamoureux

This easy prep and “leave it alone ‘til it’s done” meal will fill your home with the some wonderful appetizing aromas.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine Canadian

Servings 4

Calories 300 kcal

Ingredients

2 lbs chicken pieces legs, breasts or thighs – bone in, skin on
2-3 white turnips peeled, cut in half
10-14 Nantes carrots tops removed (whole)
1 lb baby potatoes or fingerlings
1 rib of celery chopped
4-6 small shallots or pearl onions
3 garlic cloves minced
4 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp rosemary dried
½ tsp paprika
½ tsp sea salt
½ tsp ground black pepper

Instructions

Preheat oven to 375°F
In a small bowl, combine the garlic, oil, vinegar, rosemary, paprika, salt and pepper.
Add the vegatables to a 9" x 13" baking dish. Pour in half of the the seasoned oil mixture and toss with the vegetables.
Toss the chicken with the remaining seasoned oil mixture in a large bowl.
Place the chicken on top of the vegetables in the baking dish. Cook uncovered for 60-80 minutes.
To test for doneness, poke a knife into the thickest part of the chicken. It is done when juices run clear and meat a thermometer reads above 165°F.

Notes

Garnish with fresh parsley.

Nutrition

Per serving

Keyword chicken, roast, vegetables

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