Rosemary Roasted Chicken and Vegetables
Ingredients
- Ingredients
- 1 chicken 1-2 kg (approximately 2.5-4.5 pounds)
- 4 Tbsps olive oil
- 1 tsp 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
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
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.
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.
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.
