Roasted Rosemary Chicken and Vegetables
This roasted dish features aromatic rosemary chicken alongside a medley of seasonal fall vegetables. Perfect for a cozy evening meal, this recipe offers a balance of savory and earthy flavors that will have everyone reaching for seconds.
For a unique twist, consider using a variety of root vegetables like parsnips, sweet potatoes, or even rutabaga. Fresh rosemary imparts a wonderful fragrance and flavor, while a drizzle of honey can add a touch of sweetness if desired.
Serve this comforting chicken dish with a side of crusty bread or a simple green salad. It's an excellent option for autumn gatherings or a relaxing weekend dinner with family and friends.
How to Make It
-
1
Preheat the oven to 425°F (220°C).
-
2
Peel and chop the carrots into 1-inch pieces. Cut the potatoes into similar-sized chunks. Slice the red onion into wedges.
-
3
Place the vegetables in a large bowl and toss with 1 tbsp olive oil, half of the rosemary, half of the garlic, salt, and pepper.
-
4
Arrange the vegetables in a single layer on a baking sheet.
-
5
In the same bowl, coat the chicken thighs with the remaining olive oil, rosemary, garlic, salt, and pepper.
-
6
Nestle the chicken thighs among the vegetables on the baking sheet.
-
7
Roast in the oven for 35-45 minutes or until the chicken is golden and cooked through, reaching an internal temperature of 165°F (75°C).
-
8
Remove from the oven and let rest for 5 minutes before serving.
-
9
Garnish with lemon wedges and serve hot.
Still hungry? Try one of these
Mapo Tofu (Sichuan Spicy Stir-Fry)
Spicy Sichuan-style mapo tofu with silken tofu and savory chili-bean sauce, ready in about 30 minutes for a bold weeknight dinner.