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Rosemary Chicken with Roasted Root Vegetables

Ah, the smells of home cooking during the winter months. And nothing is quite as fragrant as the smell of fresh rosemary, which is why we’re sharing this classic rosemary chicken dish.

But as you think back fondly on holiday memories, ponder this—did you know the aroma of rosemary can actually increase your memory? Additionally, studies have shown rosemary can reduce anxiety, increase our ability to fight free radicals, and lower our cortisol levels.

In Germany, the topical application of rosemary is approved for treating muscle pain and arthritis, and is believed to improve circulation. While those ideas aren’t as supported here in the U.S., we can probably at least agree these are not undesirable potential benefits!

Rosemary is also often used to treat digestive issues like heart burn and gas, as well as toothaches. So pretty much no matter what you eat this holiday seasons, throwing this powerful little herb into the mix may help you hedge your digestive bets.

This rosemary chicken is a recipe that works well for holiday dinners all around, but it won’t force you to spend all your time in the kitchen. Fresh rosemary is indeed best for this recipe, but whether you're using it fresh or dried, it enriches this chicken dish.

Rosemary Chicken with Roasted Root Vegetables

Serves: 2


1 1/2 Tbsp. olive oil

1 1/2 Tbsp. balsamic vinegar

2 cloves garlic, minced

1 tsp. dried rosemary

1/2 tsp. dried thyme

1/4 tsp. salt

1/4 tsp. black pepper

2 medium carrots, peeled and cut into 1-inch pieces

2 medium parsnips, peeled and cut into 1-inch pieces (or 2 additional carrots or 1 large red onion)

2 small red potatoes, scrubbed and cut into 1-inch chunks

2 small bone-in chicken breasts

1 large lemon, ends trimmed and cut into 4 circular slices

1/2 cup low-sodium organic chicken broth


Preheat the oven to 400°F.

In a small bowl, whisk together the olive oil, vinegar, garlic, rosemary, thyme, salt and pepper. In a large bowl, combine the carrots, parsnips, and potatoes. Drizzle about half the olive oil mixture over the vegetables and mix well to coat the vegetables evenly. Place the chicken breasts skin side up at one end of a 9×13-inch baking dish. Lay 2 lemon slices under each chicken breast to form a bed for them to rest on. Rub the remaining olive oil-balsamic mixture under and over the chicken skin. Spread the vegetables in a single layer next to the chicken breasts. Pour the broth into the bottom of the baking dish.

Bake for 45 to 50 minutes, or until the chicken registers an internal temperature of 165°F, stirring the vegetables halfway through. Allow the chicken to rest for 5 minutes at room temperature. Plate 1 chicken breast with half the roasted vegetables. Squeeze the lemon slices over the vegetables and chicken, if desired.

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