Rosemary Roasted Chicken and Vegetables

0
Average: 0 (0 votes)
(0 votes)
Rosemary Roasted Chicken and Vegetables
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
1 chicken 1-2 kg (approximately 2.5-4.5 pounds)
4 tablespoons olive oil
1 teaspoon sweet ground paprika
salt
freshly peppers
400 grams small, waxy potatoes
2 green Bell pepper
300 grams Cherry tomatoes
2 onions
2 garlic cloves
125 milliliters dry white wine
200 milliliters Chicken broth
2 sprigs rosemary
How healthy are the main ingredients?
potatoolive oilrosemarychickensaltonion

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).  

2.

Rinse the chicken, pat dry and cut into 8 pieces. Mix 2-3 tablespoons of oil with the paprika, salt and pepper and spread onto the chicken pieces. Rinse the potatoes and cut into wedges. Rinse the bell peppers, remove the ribs and seeds and cut into strips. Rinse the cherry tomatoes. Peel the onions and garlic. Cut the onions into eighths and finely chop the garlic.

3.

Heat the oil in a large skillet and sear the chicken pieces until golden brown. Remove the chicken and add the onions and garlic. Sauté until translucent. Add the potatoes and bell peppers and cook briefly. 

4.

Add the wine and most of the chicken broth to the pan and bring to a boil. Season with salt and pepper. Place the chicken pieces and rosemary sprigs in the pan and transfer to the oven. Bake for 30 minutes, turning the chicken occasionally and adding more broth if needed. Add the tomatoes to the pan about halfway through cooking. Remove from the oven and serve immediately.