Chicken Recipe

Prepare the marinade

In a large bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1.5 tsp salt and 1 tsp freshly ground black pepper until combined.

Marinate the chicken

Pat the 6 pieces of chicken dry with paper towels. Add the chicken to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, proceed after 15–20 minutes.

Preheat oven and prepare vegetables

Preheat the oven to 200°C (400°F). In a large roasting pan or rimmed baking sheet, arrange the halved baby potatoes (600 g), 3 chopped carrots and 1 sliced yellow onion in a single layer. Drizzle with 1 tbs olive oil (reserved from pantry if needed), season with a pinch of salt and pepper, and toss to coat. Nest rosemary sprigs among the vegetables.

Roast chicken with vegetables

Place the marinated chicken pieces on top of the vegetables, skin side up, spacing them so air can circulate. Dot the vegetables with 2 tbs butter cut into small pats. Roast in the preheated oven for 35–45 minutes, until the chicken reaches an internal temperature of 74°C (165°F) at the thickest part and the juices run clear. Vegetables should be tender and golden. If chicken skin is not browned enough, broil on high for 2–3 minutes, watching closely.

Optional glaze and rest

If you want a slight sweet glaze, brush 1 tbs honey over the chicken during the last 5 minutes of roasting. Remove the pan from the oven and transfer the chicken and vegetables to a cutting board or serving platter. Let rest for 5–7 minutes to allow juices to redistribute.

Finish and serve

Discard rosemary stems if desired, sprinkle chopped fresh parsley over the chicken and vegetables, and serve warm.