Rosemary-Lemon Roasted Chicken With Veggies
A fabulous smelling and tasting dish for the Fall. And honestly, it's how I use up veggies! Just throw everything into a roasting dish with salt, pepper, couple tablespoons of olive oil and you're good to go!
Quarter onions and carrots, then toss into a "Pam-ed" ceramic roasting dish.
Don't chop the rosemary. Just leave it. That's the "cheater's way out." And trust me, you'll thank me for the tip!
Mmmm, crisp, bright lemons with the woodsy rosemary...
One of my favorite combos of flavors.
Set the oven to bake at 375.
Don't bother chopping any garlic. Just smash and toss into the dish.
Quarter potatoes. Again, just toss into the dish.
Season with salt and pepper. I use lots of kosher salt.
Quarter your lemons. Squeeze two over just the veggies.
Season the chicken.
Nest the chicken into the veggies and squeeze the rest of the lemon over everything.
Top with the rosemary, and again, season with just a pinch more salt.
Nest the lemons all around. Your house should smell just fabulous by now (and your hands probably won't smell like garlic too much considering that you didn't chop it).
Admire the rosemary smell and then just shove it in the oven. Turn with a wooden spoon about half way into the cooking time (35 minutes). If you're afraid of browning everything black, cover with tinfoil. Since I don't really care, well, I didn't cover with tinfoil and it didn't make too much difference.
It still turned out fabulous - just don't forget to flip, otherwise the goodies on the bottom won't brown and crisp like the should, instead they'll steam, which is ok, but the coloring won't be what you're looking for.