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Garlic Rosemary Roasted Chicken with Veggies

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PREP TIME
30 min
COOKING TIME
50 min
TOTAL TIME
80 min
SERVINGS
4 servings
Dinner
Garlic Rosemary Roasted Chicken with Veggies
Ingredients
  • 4 bone-in, skin-on chicken breast halves
  • 4 cloves garlic, minced, or more to taste
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt, or more to taste
  • freshly cracked black pepper to taste
  • 1 sprig fresh rosemary, leaves stripped and finely chopped
  • 8 carrots, peeled and chopped
  • 4 red potatoes, quartered
  • 2 slices onion
Instructions
1
First, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) for optimal results.
2
Next, thoroughly wash the chicken breasts and gently pat them dry with a paper towel to remove excess moisture.
3
Then, carefully separate the skin from each chicken breast, creating a pocket on the underside of the meat. This will help distribute flavors evenly during cooking.
4
Meanwhile, combine minced garlic, olive oil, salt, pepper, and chopped rosemary leaves in a small bowl. Mix the ingredients together until they are well combined.
5
Rub about one-sixth of the olive oil mixture under the skin of each breast, making sure to coat it evenly. Then, rub another one-sixth on the outside of the skin for added flavor.
6
If desired, sprinkle a pinch of additional salt and pepper on top of the chicken for extra flavor.
7
In a separate bowl, arrange sliced carrots, diced potatoes, and chopped onion in the bottom of a roasting pan or casserole dish. Season with salt and pepper to taste.
8
Place the chicken breasts, skin-side up, on top of the vegetables in the roasting pan.
9
Roast the chicken and vegetables in the preheated oven for 30 minutes, or until they are golden brown.
10
Remove the chicken and vegetables from the oven and cover them with aluminum foil to retain moisture.
11
Decrease the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue cooking until the vegetables are tender and the chicken is cooked through.
12
Check for doneness by inserting an instant-read thermometer into the thickest part of the chicken near the bone. The internal temperature should read 165 degrees Fahrenheit (74 degrees C).
13
Continue cooking until the chicken is no longer pink at the bone and the juices run clear, which may take an additional 20 to 30 minutes.