Rosemary Roasted Chicken Recipe with Vegetables

Step 1

Preheat oven to 400 degrees F.

Step 2

In a small bowl, mix spices. Reserve 1 tsp of spice mixture to the side for now.

Step 3

Pat chicken pieces dry and season with kosher salt on both sides, and make sure to get some salt underneath the skin. Lift chicken skin up and add minced garlic underneath (this provides a lot of flavor and protects the garlic from burning in the oven. Now seasons chicken with the spice mixture all over, making sure to get some of it also underneath the skin. (remember to keep 1 tsp of the spice mixture aside for the vegetables.)

Step 4

Arrange chicken pieces on a lightly oiled large sheet pan. Add lemon juice and a generous drizzle of extra virgin olive oil (give a little rub to distribute the lemon juice and olive oil.)

Step 5

In a large bowl, mix the vegetables (potatoes, carrots, and onions)  with the remaining 1 tsp of spice mixture, a dash of salt, and a drizzle of extra virgin olive oil. Toss to combine, then transfer to sheetpan with the chicken. Arrange everything on the pan in one layer.

Step 6

Bake for 30 to 40 minutes or until chicken is fully cooked (check at the earlier mark so you don't over-cook the chicken. Using an instant-read thermometer, inserted at the thickest part of the chicken, it should register register 165 degrees F.) If you like a little more color, place the sheetpan under the broiler briefly and watch carefully.

Step 7

Remove from heat and garnish with parsley. Enjoy!