Cherry & Dennis Recipes
Rosemary Roast Chicken with Root Vegetables
迷迭香根菜焗雞
Recipe overview
Rosemary Roast Chicken with Root Vegetables is a practical Western family dish for a Hong Kong home kitchen, using supermarket ingredients and twelve reliable steps for four servings.
01
Ingredients
Main ingredients
- 1000 g bone-in skin-on chicken thighs (about 4, patted dry)
- 500 g potatoes (cut into 4 cm chunks)
- 2 piece carrots (cut into thick batons)
- 1 piece onion (diced)
- 5 cloves garlic (minced)
Seasoning and sauce
- 3 sprigs rosemary (leaves chopped)
- 1 piece lemon (half juiced and half cut into wedges)
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper (ground)
02
Tools
- knife
- cutting board
- vegetable peeler
- mixing bowl
- measuring spoons
- baking tray
- baking paper
- tongs
- oven
- oven mitts
03
Steps
Step 1
Preheat the oven
Preheat the oven to 210°C and line a baking tray with baking paper.
Step 2
Cut the root vegetables
Cut potatoes into 4 cm chunks, carrots into thick batons, and onion into wedges.
Step 3
Mix the rosemary oil
Mix olive oil, rosemary, garlic, lemon juice, salt, and black pepper in a bowl.
Step 4
Dry the chicken
Pat the chicken thighs very dry with kitchen paper, especially the skin.
Step 5
Coat the vegetables
Toss the root vegetables with half the rosemary oil until evenly coated.
Step 6
Season the chicken
Rub the remaining rosemary oil over both sides of the thighs and the skin.
Step 7
Arrange the tray
Place chicken skin-side up in the centre, arrange vegetables in one layer around it, and add lemon wedges.
Step 8
Start roasting
Roast on the middle rack at 210°C for the first 25 minutes.
Step 9
Turn the vegetables
Pull out the tray and turn the vegetables with tongs while keeping the chicken skin-side up.
Step 10
Roast until cooked
Roast for another 20 to 25 minutes until the skin is golden and the thickest part reaches 75°C.
Step 11
Rest the chicken
Move the chicken to a plate and rest for 8 minutes; keep the vegetables on the warm tray.
Step 12
Plate and serve
Arrange chicken and vegetables on a serving platter, spoon over a little tray juice, and serve hot.
Common mistakes
- Wet chicken skin will not crisp well.
- Crowded vegetables steam instead of roasting.
Tips
Evenly sized vegetables finish together.
Chicken thighs stay juicier than breast meat.
