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Garlic Rosemary Roasted Chicken with Roasted Vegetables
Created by: Howcan Team
Ingredients
- 1 whole chicken (about 4 lbs)
- 4 cloves of garlic, minced
- 2 tablespoons of fresh rosemary, chopped
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 lb of mixed vegetables (such as carrots, potatoes, and Brussels sprouts)
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of honey
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of paprika
- 1/4 teaspoon of red pepper flakes
- 2 tablespoons of grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and black pepper.
- Place the whole chicken in a roasting pan and rub the garlic rosemary mixture all over the chicken, including under the skin and inside the cavity.
- Roast the chicken in the preheated oven for 15 minutes, then reduce the heat to 375°F (190°C) and continue roasting for about 45 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Let the chicken rest for 10 minutes before carving.
- While the chicken is roasting, prepare the roasted vegetables. Cut the vegetables into bite-sized pieces and place them on a baking sheet. In a small bowl, whisk together the balsamic vinegar, honey, dried thyme, paprika, and red pepper flakes. Drizzle the mixture over the vegetables and toss to coat evenly.
- Roast the vegetables in the oven at 425°F (220°C) for 25-30 minutes, or until they are tender and caramelized, stirring once halfway through the cooking time.
- Sprinkle the roasted vegetables with grated Parmesan cheese before serving.
- Serve the garlic rosemary roasted chicken with the roasted vegetables as a delicious and satisfying meal.
The history of Garlic Rosemary Roasted Chicken with a side of roasted vegetables dates back to the Mediterranean region, where the combination of garlic, rosemary, and roasted meats has been a culinary tradition for centuries. This classic dish has been perfected by renowned chefs in Tuscany, Provence, and Catalonia, each adding their own unique twist to the recipe. The key to this dish is the perfect balance of aromatic garlic and fragrant rosemary, which infuses the chicken with rich, savory flavors. The roasted vegetables, such as carrots, potatoes, and bell peppers, complement the chicken beautifully, adding a delightful sweetness and earthiness to the meal. For the best version of this dish, visit authentic Italian or French restaurants known for their traditional roasting techniques. It's essential to use high-quality, fresh ingredients to achieve the best results, and don't forget to baste the chicken with its own juices for a succulent, tender texture. Whether prepared in a classic roasting pan or on a rotisserie, this dish is a timeless favorite that never fails to impress.
80 min
4
450 calories
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