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.
Servings 4
Calories 300kcal
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.