Rosemary Garlic Roasted Chicken with Vegetables

 

 Introduction

Rosemary has been celebrated for centuries for its medicinal properties and intense, piney aroma. Ancient Greeks crowned students with rosemary to boost memory, while modern science recognizes it for its anti-inflammatory and pain-relieving effects. Today, we’re using this “natural morphine” in a mouthwatering roasted chicken recipe with hearty vegetables—a dish that soothes your joints, your belly, and your soul.

Ingredients

For the Chicken Marinade:

1 whole chicken (about 3.5 lbs)

4 tbsp fresh rosemary leaves (finely chopped)

6 cloves garlic (minced)

2 tbsp olive oil

Juice of 1 lemon

1 tbsp Dijon mustard

1 tsp salt

½ tsp black pepper

1 tsp paprika (optional for color)

For the Roasted Vegetables:

3 large carrots (peeled and chopped)

3 medium potatoes (cubed)

1 red onion (sliced)

1 zucchini (chopped)

1 tbsp olive oil

1 tsp rosemary

Salt and pepper to taste

Instructions

1. Prepare the Marinade

In a bowl, mix chopped rosemary, garlic, olive oil, lemon juice, mustard, salt, pepper, and paprika. This mixture infuses the chicken with anti-inflammatory magic and flavor.

2. Marinate the Chicken

Rub the marinade all over the chicken, inside and out. For best results, marinate for at least 2 hours or overnight in the fridge.