Roast Rosemary Chicken and Vegetables

Rosemary Chicken and Vegetable Recipe with Kalamata Olives

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Roast Rosemary Chicken and Vegetables is a delicious and hearty dish that is perfect for a family dinner or a special occasion. This recipe combines tender chicken drumsticks with flavorful vegetables and aromatic rosemary for a meal that is sure to impress.

History

Roast Rosemary Chicken and Vegetables is a classic dish that has been enjoyed for generations. The combination of roasted chicken and vegetables has long been a favorite in many cultures, and the addition of rosemary adds a unique and delicious flavor to the dish.

Ingredients

8 chicken drumsticks
4 large red potatoes, each cut into 8 wedges and halved
2 large peppers, cut into 0.75 inch wedges
1 large red onion, cut into 0.5 inch thick slices
2 tbsp olive oil
3 tbsp chopped rosemary
2 tbsp chopped garlic
0.5 tsp salt
0.5 tsp ground pepper
0.5 cup halved kalamata olives

How to prepare

Preheat the oven to 500°F (260°C).
Divide the drumsticks, potatoes, peppers, and onion between 2 rimmed baking sheets lined with nonstick foil.
Drizzle the ingredients with oil, sprinkle with rosemary, garlic, salt, and pepper, and toss to coat.
Roast for 30 minutes, stirring the mixtures after 15 minutes, or until the chicken is cooked and the vegetables are tender.
Arrange the cooked ingredients on a platter and add olives.
Serve with balsamic vinegar for drizzling over the chicken and vegetables.

Variations

You can customize this recipe by using different vegetables, such as carrots, zucchini, or mushrooms, or by adding additional herbs or spices to suit your taste preferences.

Cooking Tips & Tricks

Make sure to evenly coat the chicken and vegetables with the olive oil and seasonings to ensure that they cook evenly and develop a delicious flavor.

- Be sure to stir the ingredients halfway through the cooking time to ensure that they cook evenly and do not burn.

- For extra flavor, you can add additional herbs or spices to the dish, such as thyme, oregano, or paprika.

Serving Suggestions

Serve the Roast Rosemary Chicken and Vegetables with a side of crusty bread or a green salad for a complete and satisfying meal.

Cooking Techniques

Roasting the chicken and vegetables at a high temperature helps to develop a crispy exterior and tender interior, resulting in a delicious and flavorful dish.

Ingredient Substitutions

You can substitute chicken thighs or breasts for the drumsticks in this recipe, if desired.

- Feel free to use any combination of vegetables that you have on hand or prefer in place of the red potatoes, peppers, and onion.

Make Ahead Tips

You can prepare the ingredients for this dish ahead of time and store them in the refrigerator until you are ready to roast them. Simply toss the ingredients with the oil and seasonings just before cooking.

Presentation Ideas

Arrange the cooked chicken and vegetables on a large platter and garnish with fresh herbs, such as parsley or thyme, for a beautiful and appetizing presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay, or a light-bodied red wine, such as Pinot Noir or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 28g

- Dietary Fiber: 4g

- Sugars: 4g

Fats

- Total Fat: 14g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 24g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 80%

- Calcium: 6%

- Iron: 15%

Alergens

This recipe contains olives, which may be an allergen for some individuals.

Summary

This dish is a good source of protein, fiber, and vitamins, making it a nutritious and satisfying meal option.

Summary

Roast Rosemary Chicken and Vegetables is a delicious and nutritious dish that is perfect for a family dinner or a special occasion. With tender chicken, flavorful vegetables, and aromatic rosemary, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Roast Rosemary Chicken and Vegetables. It was a crisp autumn day, the air filled with the aroma of falling leaves and the promise of cozy evenings spent by the fire. I was visiting my dear friend Margaret, a talented home cook who always seemed to have a new and exciting recipe up her sleeve.

As I entered Margaret's warm and inviting kitchen, I was greeted by the tantalizing scent of rosemary and garlic wafting from the oven. Curious, I asked her what she was preparing, and she smiled mischievously before revealing her latest creation: Roast Rosemary Chicken and Vegetables.

Margaret explained to me that this recipe was a family favorite, passed down through generations of skilled cooks. The combination of tender, juicy chicken, vibrant vegetables, and fragrant herbs made it a comforting and satisfying dish that was perfect for any occasion. She graciously shared the recipe with me, sensing my eagerness to try it out for myself.

I watched intently as Margaret effortlessly seasoned the chicken with a generous amount of fresh rosemary, garlic, and olive oil. She then arranged the chicken pieces on a baking sheet alongside an assortment of colorful vegetables, including hearty potatoes, sweet carrots, and crisp green beans. The vibrant colors and enticing aromas made my mouth water in anticipation.

As Margaret placed the baking sheet in the oven, she shared with me some tips and tricks for achieving the perfect roast. She emphasized the importance of preheating the oven to ensure even cooking, as well as periodically basting the chicken with its own juices to lock in moisture and flavor. I soaked up every bit of her wisdom, eager to recreate this delicious dish in my own kitchen.

After an hour of tantalizing anticipation, the Roast Rosemary Chicken and Vegetables were ready to be served. The chicken was golden and crispy on the outside, yet tender and succulent on the inside. The vegetables had caramelized beautifully, their natural sweetness enhanced by the aromatic herbs and spices. Margaret and I sat down to enjoy our meal, savoring each bite and reveling in the warmth and comfort of good food and good company.

From that moment on, Roast Rosemary Chicken and Vegetables became a staple in my recipe repertoire. I would often prepare it for family gatherings, dinner parties, or simply as a cozy weeknight meal. Each time I made it, I would think back to that fateful day in Margaret's kitchen, where I first discovered the magic of this timeless recipe.

Over the years, I have made a few tweaks and adjustments to the original recipe, adding my own personal touch here and there. I have experimented with different vegetables, herbs, and seasonings, always striving to elevate the dish to new heights of flavor and complexity. But no matter how many variations I try, the classic combination of rosemary-infused chicken and roasted vegetables will always hold a special place in my heart.

As I look back on my culinary journey, I am filled with gratitude for the countless recipes and techniques I have learned from friends, family, and mentors along the way. Each one has contributed to my growth and development as a cook, enriching my life with the joy and satisfaction that comes from creating delicious meals to share with loved ones.

And so, I pass on this cherished recipe for Roast Rosemary Chicken and Vegetables to you, my dear grandchild. May it bring you as much happiness and fulfillment as it has brought me over the years. May you savor each bite, savor each memory, and savor each moment spent in the kitchen, creating something truly special with your own two hands.

With love and gratitude,

Your Grandma