Not only a staple in any well-stocked kitchen, culinary powerhouse, rosemary, also deserves a place in your medicine chest. Just the smell of this delightful herb has been shown to stimulate brain function while easing anxiety, and it has shown antiinflammatory and cancer preventive potential.
This week’s recipe for Chicken Baked with Red Onions, Potatoes and Rosemary is a filling and delicious addition to your dinner rotation. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“The discovery of a new dish does more for the happiness of mankind than the discovery of a star”
— Anthelme Brillat-Savarin
Chicken Baked with Red Onions, Potatoes and Rosemary
From: Pure Simple Cooking, Diana Henry (2007)
Notes
You can use a large, rimmed baking sheet rather than a roasting pan. Garlic can be squeezed out and spread on accompanying bread.
Ingredients
- 2 red onions, each cut into 10 wedges
- 1½ lb new potatoes, unpeeled
- 2 bulbs garlic, separated into cloves but unpeeled
- Salt and pepper
- ½ cup extra virgin olive oil (If this seems like a lot of oil, try starting with ¼ cup and adding more if needed)
- 2 Tbsp balsamic vinegar
- 5 sprigs rosemary
- 1 (4-lb) roasting chicken cut into 8 pieces or 8 chicken thighs, rubbed with sea salt to crisp skin
Instructions
- Preheat oven to 400°F. Spread vegetables and garlic in a single layer over the bottom of a huge roasting pan so that they will crisp and brown. Season with salt and pepper, pour over the oil and balsamic vinegar, and add the rosemary leaving some sprigs whole and stripping leaves off the rest. Toss the vegetables and tuck chicken pieces in among them. Bake for 45 minutes, until cooked through.
- Transfer everything to a large platter, or bring to the table in the roasting pan. Serve a salad on the side.