Rosemary Lemon Roasted Chicken with Vegetables
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Rosemary Lemon Roasted Chicken with Vegetables
A fabulous Fall or Winter recipe that tastes a little like Heaven. Combining the woodsey rosemary with a fresh lemon creates an unbelievable taste.
Yield: 4-6 servings
-
1
lb. chicken (thighs or breasts)
-
4
carrots, chopped into 2 in. pieces
- 1
-
4
cloves garlic, smashed, skins removed
- 4 - 6
-
4
potatoes (Yukon Gold preferred), quartered
- 1
- 4 - 5
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Salt & pepper to taste
-
Non-stick cooking spray (optional)
1. Preheat oven to 375 degrees.
2. Season the chicken pieces on both sides with salt and pepper. Drizzle with 1 – 2 tbsp olive oil.
3. Toss all the chopped vegetables and the garlic into a prepared casserole dish (sprayed with a non-stick cooking spray). Drizzle with 3 – 4 tbsp olive oil. Stir to get the olive oil all over the vegetables.
4. Nestle the chicken into the vegetables.
5. Squeeze two lemon quarters over the entire dish, nestle all four lemon pieces into the casserole.
6. Drop the rosemary sprigs onto the casserole, spreading evenly over the chicken and vegetables. Cover with tinfoil for 45 minutes (optional if you don't want as crispy of a crust on the chicken).
7. Roast for one hour, turning vegetables halfway through.
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Source: Patty Harayda
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