Our local farmers market was bustling with people last week. Everyone seemed to be out enjoying the first days of cool Fall weather. All the vendors had long lines but I didn’t want to leave empty handed so we stopped at a vegetable stand that was offering some fruits to sample. Just the thing I needed to occupy the boys while I picked up a few things and waited in line to pay.
You know how at the supermarket register there are displays of impulse items designed to prompt a last minute purchase? Well, this particular vendor had a similar set-up, although instead of packs of gum, there were little bundles of fresh herbs. While waiting we played a game of smelling the herbs to see who could guess what the different kinds were. Of course the boys didn’t get any right but it occupied them long enough to reach the end of the line.
When our turn came, I had them choose their favorite smelling herb and it was unanimous, they all loved the rosemary. Liam said it smelled like a holiday, which immediately sold me, so I added a few sprigs to our order.
Here is a dish that I think would be perfect for any holiday – it was fast, easy, and the perfect accompaniment to the fish appetizer I cooked last week. All I had to do was put it in the oven and let it do its thing. This left me plenty of time to gut the fish we had caught that day. See my post from last week on the How To’s of gutting a fish.
Rosemary Chicken w/Roasted Veggies
2 russet potatoes, cut into 1/2” cubes
1 cup carrots, diced
1 onion, diced
2 Tbsp fresh rosemary, finely chopped, divided
1 Tbsp fresh thyme, finely chopped, divided
1 Tbsp garlic salt, divided
1/2 Tbsp salt, divided
1/2 Tbsp black pepper, divided
6 Tbsp olive oil, divided
8-12 pieces of chicken, legs & thighs, bone-in, skin-on
Preheat oven to 375 degrees. Line a large rimmed baking with parchment paper and set aside.
Peel and dice the potatoes and place them in a bowl of cold water. Dice the carrots and the onion and place in a large mixing bowl. Drain and rinse the potatoes and then pat dry. Add the potatoes to the onion and carrots. Add half of the rosemary, thyme, garlic salt, salt, pepper, and olive oil to the chopped vegetables and mix well. Spread the vegetables on the baking sheet in a single layer.
Roast for approximately 60 minutes, until chicken is cooked through and the skin crispy, and vegetables are caramelized.
Note 1: Soaking the potatoes in cold water will draw out the starch and help them crisp while roasting.
Note 2: I would recommend only using dark meat for this recipe so the meat doesn’t dry out while the vegetables caramelize.
And the VERDICT is:
Matthew (age 6): “Chicken bones, my favorite!”
Liam (age 4): “Is this too healthy?”
Dylan (age 4): “I got the foot!”
The only change I would make to this recipe is to add more carrots. Otherwise, a very successful dish.