Rosemary Chicken with Roasted Vegetables

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Fall is the perfect time for entertaining.  The shift in the weather has me craving hearty, comforting food. Rosemary Chicken with Roasted Vegetables is the kind of dish I love to make, for dinner guests and for my family.
Preparation is key for these kinds of tasty meals, and our Foodsaver® is the solution. My Rosemary Chicken is all about the perfect marinade. The Foodsaver ® FM5330 vacuum sealer from Bed Bath & Beyond has become my new best friend, because it helps save time, marinating this chicken in minutes instead of hours. I prepared the marinade, placed it in a FoodSaver® bag with the chicken, sealed it, and refrigerated it. The rosemary and herbs flavored the chicken in a complex and delicious way, and the marinade kept the chicken moist. A gourmet meal can be ready in very little time. which is important to us because our family has incredibly busy schedules during the school year.
As a chef, I understand the importance of safe food storage. I often buy food in bulk in order to save money (in this case I happened to get a great deal on chicken halves).  When I learned that FoodSaver® was the number one vacuum sealing solution in the U.S. because they are the best for long term freezer storage, I knew this was the right product for our family. FoodSaver® Heat-Seal Bags make meal prep safer, as you don’t have to worry about bags leaking. They also block out the air, preventing freezer burn.I also use my Foodsaver ® vacuum sealer for leftovers, as it keeps food fresh five times longer than freezer bags.

Rosemary Chicken with Roasted Vegetables is a great fall meal: savory, comforting, and delicious. And thanks to Foodsaver ® , it is easy to make and easy to store. That means great leftovers!
You can purchase FoodSaver® FM 5330 at Bed Bath & Beyond.
You can purchase FoodSaver® Heat-Seal Bags and Rolls at Bed Bath & Beyond.

Rosemary Chicken with Roasted Vegetables

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Print Recipe

A marinated chicken dish with roasted vegetables that screams fall.

• Total Time: 1 hour 10 mins
• Yield: 2 portions 1x

Ingredients

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• 1 half chicken (bone-in)
• 1 lemon (juiced and zested)
• 1 shallot, finely diced
• 12 cloves of garlic
• ½ C olive oil
• ¼ C cider vinegar
• 2 tbsp fresh rosemary
• 1 tsp black pepper
• 1 tsp crushed red pepper
• 1 tsp kosher salt
• 4 C fresh assorted vegetables (we used brussel sprouts, carrots, sweet potatoes)

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Instructions

1. In a medium bowl, combine juice, zest, shallots, 5 cloves garlic (whole), olive oil, vinegar, rosemary, red pepper, black pepper, salt and mix thoroughly.
2. Place half chicken in FoodSaver® bag. Pour ½ of the marinade into bag and seal. Place remaining marinade in container and refrigerate.
3. Place in refrigerator for at least 2 hours, however overnight is better.
4. When ready to cook chicken, prepare vegetables by cutting brussel sprouts in half and other vegetables into 2 inch pieces.
5. Heat a grill to medium high, Place a piece of foil down on grates and spray with cooking oil. Remove Chicken from bag and place bone side down on foil.
6. Place remaining marinade and vegetables in a 10 in cast iron skillet along with remaining garlic cloves.
7. Place cast iron skillet on top of chicken to cook the vegetables and weigh down the chicken.
8. Close the lid of the grill and cook for 15 minutes.
9. After 15 minutes stir the vegetables and turn chicken over and replace the skillet on top of the chicken.
10. Cook for an additional 15-20 minutes or until chicken reaches 170°.
11. Remove vegetables when they are at desired tenderness.
12. Turn grill off and allow chicken to rest with lid up for 10 minutes.
13. Serve on platter with vegetables around chicken.

• Author: Superman Cooks
• Prep Time: 25 mins
• Cook Time: 45 mins
• Category: Entree
• Cuisine: American