I concocted a version of this dish quite some time ago. I love to experiment with different flavors and spices, and one day I literally went through my spices and picked out the ones that I thought would go well together with poultry and had at it.
After negotiating over a few takeout menus and options--just in case--my family and I were pleasantly surprised with the results.
This time I decided to prepare this dish slightly differently. I had a half bag of baby carrots that I didn't wish to go bad and get tossed and I needed to do something with a couple of russet potatoes, so I used them in this dish as well. I also used a few sprigs of fresh rosemary from my yard because my rosemary plants have done so well.
As a side note, I normally use a whole uncut chicken. My husband did the shopping this time and bought a whole, cut up chicken. Hey, I work with what I got.
To make this dish gather:
Whole chicken (a cut whole chicken is also fine)
1 1/2 tsp salt (or to taste)
1 tsp black pepper
1 tbsp olive or vegetable oil
1 tsp paprika
1 1/2 tsp garlic, chopped
1/2 tsp thyme
2 cups chicken broth
2 russet potatoes, quartered
1 cup baby carrots
1 medium onion, chopped
5 sprigs fresh rosemary (or 1 tsp dried rosemary--add it in with the dry seasonings in the first step)
Start preheating your oven to 350 degrees and by putting all of your dry seasonings together in a bowl. Put your garlic and oil in two separate bowls or containers. Mix all the dry seasonings well.
Blot your chicken dry with a napkin or towel. If you use cut chicken like I did, put the pieces in the bowl and get those hands dirty--mix until all pieces are coated with spices. If you use a whole chicken you should rub the spices all over the chicken, including inside the cavity. Massage the bird like you love him! (Ok, now my husband is giving me the side eye).
You next want to rub the garlic into the chicken, and then drizzle the oil over the chicken and make sure all the oil is rubbed in and coats the meat well.
At this time put your chopped onion, quartered potatoes, and baby carrots into the bottom of a roasting pan (or large baking pan). If you have fresh rosemary, add 2 sprigs.
Add the whole or cut up chicken to the roasting pan and toss in the remaining rosemary sprigs. Pour the two cups of chicken broth into the bottom of the pan to add a flavorful 'bath' for the meat and vegetables. Cook for about an hour to an hour and a half depending on your oven. Be sure any juices from the chicken run clear.
You want your meat to have a nice golden color to it. I like to set my oven to low broil for the last 3-5 minutes to get a crispy, golden skin.
The chicken broth helps keep the meat from drying as it cooks, and the end result is chicken that is very flavorful, juicy, and tender. The vegetables soak up the flavor as well and become tender and delicious. My family devoured this meal. I hope you and your family give it a try. Hopefully it will be one of your favorite dishes!