Wednesday, April 11, 2012

Roasted Chicken with Rosemary, Potatoes and Red Onions

Roasting chicken with vegetables is one of my favorite weekend meals. After a long, hard ski day, I love to come home to wonderfully aromatic smell of chicken in the oven. I first came across this dish in one of my favorite cookbooks, Roast Figs Sugar Snow by Diana Henry. I was initially attracted to this book because of the Eastern European influences, but I stayed because the food is simple yet divine.

Most of the meals in Diana's cookbook are rather simple. This roasted chicken dish, for example, required only cutting the potatoes and onions, then tossing everything in a baking dish and baking for 45 minutes. Dinner couldn't get any easier!



Roasted Chicken with Rosemary, Potatoes and Red Onions

Serves 4

1 lb. chicken pieces (preferably dark meat)
1/2 lb. yukon gold potatoes, quartered
1 red onion, cut into wedges
1 sprig rosemary
olive oil
balsamic vinegar
salt and pepper

1.Preheat oven to 350 degrees. Arrange potatoes and red onion wedges in a ceramic baking dish. Lay chicken on top of the veggies. Sprinkle everything with olive oil, balsamic vinegar, salt and pepper. Tear the leaves off the rosemary stem and sprinkle them on top.
2. Bake for 40-45 until chicken is 145 degrees, using a thermometer. Let rest, covered with foil, for 10 minutes.

Enjoy!

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