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Canadian Main Course Recipes

Rosemary Chicken and Roasted Vegetables

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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Canadian
Calories: 300kcal
Author: Kevin Lamoureux

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 a Dutch oven
  • Add the broth, sprinkle with the oil and seasonings
  • Cover and roast for about 45 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.

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