We’re deep into Australian “winter” right now, which means time for plenty of baking, roasting, and Christmas in July celebrations (which we’re celebrating this weekend—I’m already making cookies!). But, this recipe would be great year-round with some gorgeous fresh veggies and herbs, should you have a rainy weekend and a desire for a quick roast.
Originally this was a Donna Hay “Fast 50” recipe, but I’ve altered it rather beyond recognition. What makes this dish lovely is using chicken thighs still on the bone (also a somewhat cheaper option at the butcher), plenty of rosemary, and a liberal smattering of smoked paprika. You could use any woody herb here; sage or thyme both work great with chicken, or you could use a combination.
I’m also pleased to announce that my kitchen just gained a slow cooker—so you can look forward to a few more recipes that take so little effort!
Beautiful Roast Rosemary Chicken
Cooking time: 15 minutes hands-on
- 6 skinless chicken thighs
- 3-4 large carrots
- 3 large tomatoes
- 2 red onions
- half a head of garlic—about 6-8 cloves
- 4-6 sprigs fresh rosemary or other woody herb
- 1/2 cup each white wine and chicken stock (or 1 cup of either)
- 1 tsp smoked paprika
- salt, pepper, & olive oil
Preheat your oven to 400 F / 200 C. Lightly grease a large baking dish with olive oil and disperse the chicken throughout it, smooth side up and the thinner bits of the thighs tucked under.
Chop your carrots into 1 inch slices (I never bother with peeling) and disperse in the baking dish. Quarter the tomatoes and add. Without peeling or removing the ends, slice the red onions into quarters and peel the papery layer(s) off—leave the hard bit of root-end attached so the onion layers stay together as a wedge; add. Separate the garlic cloves and remove the woody end but leave the skin on—they will roast inside of this and be lovely and gooey and easy to smoosh out. Push them into all the little gaps in your baking dish.
Pour the stock and white wine around your chicken and veg. Sprinkle everything quite liberally with fresh cracked pepper and sea salt and the teaspoon of smoked paprika (try to get more on the chicken than on the veg). Add the rosemary on top and drizzle everything well with olive oil.
Cover the dish tightly with tin foil and roast for 20 minutes; remove the foil and roast for another 10 minutes or so, until the chicken has gone a bit golden on top and is cooked through (always double check!). Let rest for 10-15 minutes before serving.