There is just something about a cold, wet, rainy day that demands a warm, tender, and flavorful meal. There are several dishes that fit into that category but I think roasted chicken is my favorite. I have a small collection of herbs that I grow in sunny spots in my shady yard and I love the freshness that they add, especially rosemary. I love rosemary. If warm and comforting had a smell, rosemary would be it for me. So, here is my version of roasted chicken with fresh herbs and roasted vegetables.
1 chicken, cut up ( see my how-to)
1/3 cup chopped fresh herbs such as rosemary, thyme, oregano
1T red wine vinegar
salt & pepper
3 potatoes, chopped ( about an inch)
3-4 carrots, peeled and chopped ( about an inch)
1 large onion, chopped ( about an inch)
Mix herbs and vinegar in a small bowl. Add enough oil to make a soupy paste ( think salad dressing). Season with S&P. Pour over chicken and let marinate for at least 30 minutes. Meanwhile, in a large roasting pan, toss veggies with enough oil to coat and season with S&P. Place chicken on top of veggies, skin side up. Roast in a 325 degree oven for 40 – 50 minutes or until juices run clear.Stir veggies about half way through cooking, but do not flip chicken.