Rosemary & Garlic Roasted Chicken Recipe
Hau'ula Tomato Alla Checca| Seasonal Vegetables | Parmesan Polenta | Macadamia Nut Pesto
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Ingredients
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Chicken
Hau'ula Tomato Alla Checca
Seasonal Vegetables
Parmesan Polenta
Macadamia Nut Pesto
Method
Prepare Chicken
- 1
Marinate Chicken
In a bowl, combine olive oil, chopped rosemary, minced garlic, salt, and black pepper. Rub this mixture all over the chicken. Let it marinate for at least 1 hour or overnight in the refrigerator.
- 2
Roast Chicken
Preheat the oven to 375°F (190°C). Place the marinated chicken in a roasting pan and roast for about 1.5 hours or until the internal temperature reaches 165°F (75°C).
Prepare Hau'ula Tomato Alla Checca
- 3
Prepare Seasonal Vegetables
- 4
Roast Vegetables
Toss the mixed seasonal vegetables in olive oil, salt, and black pepper. Spread them out on a baking sheet and roast in the oven for about 20-25 minutes until tender.
Prepare Parmesan Polenta
- 5
Cook Polenta
In a large saucepan, bring water to a boil. Gradually whisk in the polenta, reduce heat, and cook for about 20 minutes, stirring frequently until thickened. Stir in parmesan cheese, salt, and butter until melted and combined.
Prepare Macadamia Nut Pesto
- 6
Blend Pesto
In a food processor, combine macadamia nuts, fresh basil, parmesan cheese, olive oil, garlic clove, and salt. Blend until smooth and creamy.
