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Rosemary Roasted Chicken with Roasted Vegetables
Created by: Howcan Team
Ingredients
- 1 whole chicken (about 4 pounds)
- 2 tablespoons of fresh rosemary, chopped
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 pound of baby potatoes, halved
- 2 carrots, peeled and cut into 2-inch pieces
- 1 red bell pepper, seeded and sliced
- 1 red onion, cut into wedges
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of honey
- 1 tablespoon of Dijon mustard
- 2 tablespoons of fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix together 2 tablespoons of chopped rosemary, 4 cloves of minced garlic, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Place the whole chicken in a roasting pan and rub the rosemary mixture all over the chicken, including under the skin.
- 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).
- While the chicken is roasting, prepare the vegetables. In a large bowl, toss the halved baby potatoes, carrots, red bell pepper, and red onion with 2 tablespoons of olive oil, salt, and black pepper. Spread the vegetables on a baking sheet in a single layer.
- Roast the vegetables in the oven for 30-35 minutes, or until they are tender and golden brown.
- In a small bowl, whisk together 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, and 1 tablespoon of Dijon mustard.
- Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
- Sprinkle the roasted vegetables with 2 tablespoons of fresh chopped parsley and serve alongside the carved rosemary roasted chicken.
- Enjoy your delicious rosemary roasted chicken with a side of flavorful roasted vegetables!
The history of Rosemary Roasted Chicken with a side of roasted vegetables dates back to the Mediterranean region, where the aromatic herb rosemary grows abundantly. This classic dish has been a staple in Italian and French cuisine for centuries, known for its simple yet flavorful preparation. Renowned chefs like Julia Child and Lidia Bastianich have popularized this dish, emphasizing the importance of using fresh rosemary and high-quality vegetables. Today, the best versions of this dish can be found in rustic Italian trattorias and cozy French bistros, where the chicken is roasted to golden perfection and the vegetables are caramelized to bring out their natural sweetness. The key to this dish lies in the perfect balance of herbs, seasoning, and roasting time, resulting in tender, juicy chicken and perfectly crisp vegetables. For a twist, some chefs also incorporate lemon or garlic to add depth to the flavors. Whether enjoyed in a quaint European eatery or homemade with love, Rosemary Roasted Chicken with roasted vegetables is a timeless, comforting meal that never fails to satisfy.
80 min
4
450 calories
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