Nothing work best than a homemade meal after a long tiring day, but what if you don’t have time and power to cook a fancy meal? What would you do? I bet you will order something, right? Well you can make something easier and yummier at home in no time at all, today I am shearing my all time favorite recipe with all of you Rosemary Roasted Vegetables With Chicken Roast and you would not believe that it will not take too much time, I normally marinate the chicken and make small portion of it and freeze for such kind of emergencies, but I would suggest you to buy ready to cook vegetables pack, I normally pick the large one mix vegetables pack and wash it with chilled water before cooking it and it will not only make it crunch, but it will make them fresher too.
Rosemary Roasted Vegetables With Chicken Roast
Today we are sharing a very simple and easy to make meal recipe, we are making Rosemary Roasted Vegetables with Chicken Roast and the main course in this one would be vegetables and we will back small serving of chicken to make it more exciting. We will make Rosemary Roasted Vegetables With Chicken Roast and we will start with Roasted Chicken and I will tell you that you marinate it and then keep it out for no more than 30 minutes and then you can freeze them to use when you need it and just take 30 minutes out prior to cooking.
You need following ingredients to make marination:
- Chicken 1000 Gm
- Salt one teaspoon
- Red chili one teaspoon
- White and black paper one teaspoon
- Acv three tablespoons
- Paste of roasted cash nuts
- Thick yogurt one cup
Instructions to make Chicken Roast:
Now mix all the ingredients and massage it over the chicken and divider these into 4 same packages and freeze and when you need to use it, take one bag off and put it right on the baking tray covered with silver foil and let it cook for 45 minutes in a preheated oven and then remove the sheet and cook on high heat for another 10 minutes and you are ready to serve it with Rosemary Roasted Vegetables.
To make Rosemary Roasted Vegetables you need following ingredients:
- Half pound each of parsnips, carrots, turnips, sweet potatoes, shallots
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 2 tablespoon rosemary needles
- Nicely chopped one whole garlic
- Black pepper
Instructions to make Rosemary Roasted Vegetables:
Preheat the oven to 400°F. and then take all the vegetables and spread it over the prepared tray and toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt and then roast for 25 minutes and then add rosemary and garlic and toss again and then bake for another 10 minutes and then cook until the vegetables are browned and tender and then serve it with chicken, you can take some vegetables in the plate and then put a chicken piece on it and serve with adding some fresh rosemary on it.
Enjoy one of my all time favorite Rosemary Roasted Vegetables With Chicken Roast recipe.