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.
Katherine Aucoin says
This looks so savory and delicious. The chicken browned very nice.