Thursday, May 10, 2012

Broiled Rosemary Chicken with Roasted Vegetables

From: Deena E.
Sent: May 10, 2012
To: undisclosed recipients
Subject: Fw: Broiled Rosemary Chicken with Roasted Vegetables

Broiled Rosemary Chicken with Roasted Vegetables

Broiled Rosemary Chicken with Roasted Vegetables

Ingredients | Seasoning | Roasted Veggies:
3-4 lbs. fresh chicken, cut in pieces
1 oz. fresh lemon juice
1 tbsp. olive oil
1 clove garlic, minced
1 tsp. fresh thyme, minced
1 tsp. fresh rosemary, hand-torn or crumbled
Sea salt and freshly ground pepper to taste
½ cup baby carrots
4 young potatoes (these are small, early-picked potatoes)
½ cup small onions (cipolline or shallot), whole
4 asparagus stalks
2 baby peppers, whole
2 baby zucchini, ends trimmed
½ cup fennel, chopped
4 cloves garlic, whole
1 tbsp. olive oil

Rinse and dry chicken thoroughly. In a large bowl, combine all seasoning ingredients. Add chicken, covering evenly with seasoning. Place chicken on a baking sheet; broil in oven about 35-40 minutes, turning halfway through, until juices run clear when pricked with a fork. Toss the vegetables, fennel, garlic and olive oil in a large bowl. Place on a baking sheet and season with salt and pepper. Roast on an upper shelf at 475° for 15-20 min, turning occasionally. Serve chicken on a plate and garnish with roasted vegetables. Serves 4

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