Roasted Chicken & Rosemary Vegetables

with Olive-Lemon Sauce

55 MIN

2 Servings

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From the Test Kitchen

Roasted chicken gets a sophisticated lift from a bright, briny sauce of lemon juice, olives, and garlic. The chicken is perfectly complemented by aromatic rosemary-seasoned vegetables, roasted on the same sheet pan.

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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

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1 Start the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Pat the chicken dry with paper towels; place on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange on one side of the foil, skin side up. Roast 14 minutes. Leaving the oven on, remove the roasted chicken from the oven.

2 Prepare the vegetables:

While the chicken roasts, wash and dry the fresh produce. Medium dice the potatoes and celery. Peel and medium dice the carrots. Pick the rosemary leaves off them stems; discard the stems and roughly chop the leaves.

3 Roast the vegetables & finish the chicken:

While the chicken continues to roast, in a medium bowl, combine the diced potatoes, carrots, and celery and chopped rosemary. Drizzle with olive oil and season with salt and pepper. Toss to coat. Carefully transfer to the other side of the sheet pan of roasted chicken; arrange in an even layer. Roast 24 to 26 minutes, or until the vegetables are tender when pierced with a fork and the chicken is browned and cooked through. (An instant-read thermometer inserted into the thickest part of the chicken thigh should register 165ºF.) Remove from the oven. Reserving any drippings on the sheet pan, transfer the roasted chicken to a cutting board and let rest for at least 5 minutes.

4 Prepare the remaining ingredients:

While the chicken and vegetables roast, peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

5 Make the sauce:

Once the chicken and vegetables have roasted for about 15 minutes, in a small saucepan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the chopped olives, lemon zest, and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly reduced in volume. Turn off the heat. Stir in the juice of 2 lemon wedges; season with salt and pepper to taste.

6 Carve the chicken & serve your dish:

Evenly top the roasted vegetables with the juice of the remaining lemon wedges. Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Serve the carved chicken with the finished vegetables. Top the chicken with the sauce and any drippings from the sheet pan. Enjoy!