Easy Roast Chicken and Seasonal Vegetables

This past Christmas I received several new cookbooks.  This is the first of the new (Christmas) cookbooks I am trying a recipe from.  So far I am impressed!  The recipe I made was easy to follow, gave some great tips (which I even learned something new) and had options for vegetables medleys to use based on what season it is.  I have to say I am really impressed with the first of my new cookbooks!

The cookbook is:

The recipe I made was for One-Pan Roasted Rosemary Chicken with Seasonal Vegetables.

To start with I preheated my oven and took boneless skin on chicken breasts and salted and peppered both sides.  I placed my cast iron skillet over medium high heat and placed the chicken skin side down onto the cold skillet.  Now normally I wait for my pan to warm up before I add food to it.  But the recipe gave a “cheffy nugget” that if you place the chicken on a cold skillet you will achieve extra crispy skin.

Meanwhile I mixed minced garlic and rosemary with white wine and olive oil.

Then I removed the skillet from heat.  I flipped the chicken and placed seasonal vegetables around the chicken.  The cookbook gave some ideas of vegetables to use based on what season you are in.  I decided to be hopeful and chose to make the spring vegetables – asparagus, fennel and leek.  I drizzled everything with the sauce and popped the skillet in the oven.

After 20 minutes I removed from the oven and divided the chicken and vegetable among plates and served.

How did it taste:  Wow, I have never had such a nice crisp on chicken skin before.  Nice “cheffy nugget” Plated!  The flavor was homey and comforting.  The recipe came together easily and quickly and would make a great dinner for a busy weeknight.  Plus with only using 1 pan dishes were minimal! I am pretty impressed with the Plated cookbook so far.  If you like easy recipes with seasonal ingredients I recommend checking this book out!

Crispy Skin Roasted Chicken with Seasonal Vegetables
  1. 2 boneless skin on chicken breasts
  2. salt and pepper
  3. 2 sprigs of rosemary, leaves minced
  4. 3 cloves of garlic, minced
  5. 1/4 cup white wine
  6. 2 TB olive oil
  7. Seasonal Vegetables, see "notes" below
  1. Preheat oven to 425 F.
  2. Season both sides of chicken with salt and pepper. Place a cast iron skillet over medium high heat. Before skillet heats up place chicken skin side down on the skillet. Cook without disturbing for 8 minutes.
  3. Meanwhile mix rosemary, garlic, white wine and olive oil.
  4. When the 8 minutes has expired for the chicken remove the skillet from heat and flip chicken. Place seasonal vegetables around the chicken and drizzle the chicken and vegetables with the sauce.
  5. Place the skillet in the oven. Remove from oven after 20 minutes. Divide chicken and vegetables among plates and serve.
  1. Serves 2
  2. SPRING seasonal vegetables: 1 bunch of asparagus (cut into 2 inch pieces), 1 small fennel bulb (cut into wedges) and 1 leek (top leaves discarded, halved lengthwise and cut into 2 inch lengths)
  3. SUMMER seasonal vegetables: 1 yellow squash and 1 zucchini (both cut into half inch slices)
  4. FALL seasonal vegetables: 1 bunch of carrots and 3 parsnips (both cut into 1/4 inch spears)
  5. WINTER seasonal vegetables: 8 oz brussel sprouts (quartered) and 1 sweet potato (cut into large dice)
Adapted from Plated
Adapted from Plated
Cooking with Rosemary http://www.cookingwithrosemary.com/