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rosemary chicken with roasted vegetables | superman cooks

Rosemary Chicken with Roasted Vegetables

  • Author: Superman Cooks
  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 10 mins
  • Yield: 2 portions 1x
  • Category: Entree
  • Cuisine: American


A marinated chicken dish with roasted vegetables that screams fall.


  • 1 half chicken (bone-in)
  • 1 lemon (juiced and zested)
  • 1 shallot, finely diced
  • 12 cloves of garlic
  • 1/2 C olive oil
  • 1/4 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)


  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 1/2 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.

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