Lemon Rosemary Roasted Chicken with Balsamic Roasted Zucchini, Eggplant & Sweet Potatoes

Slow Roasted Chicken is best during those lazy weekend days, where you want to relax and watch movies, and have time to take a small nap ....which you can do while your chicken is roasting.....

This recipe has a lemon rosemary mix....ahhh lemon & rosemary, these two ingredients are peas in a pod delicious!

This chicken is a little tangy, sweet and herby. It really is the ultimate comfort food..... prep the chicken, take a nap, and then have a relaxing meal watching your favorite movie....pretty perfect weekend...

What you’ll need: (serves 4)

• 1 whole grain fed chicken

• 2 cups of thickly chopped eggplant

• 1 cup of thickly chopped zucchini

• 1/2 cup of white onion

• 1/2 lemon zested

• 1 lemon juiced

• 5 thick slices of lemon

• 5 tbsp of balsamic vinegar

• 2 cups of chopped sweet potatoes

• 2 tbsp of fresh rosemary (about 3 stems)

• 1 tbsp of Herbes de Provence

• 3 halved cloves of garlic

• 1/4 cup of white wine

• Olive oil to taste

• Salt & pepper to taste

• Meat thermometer

What you’ll do:

Preheat oven to 325 degrees

In your Dutch oven or deep caserole, mix together the eggplant, zucchini, onion, garlic and sweet potato. Drizzle with olive oil untill covered. Add 1 tbsp of rosemary, salt & pepper to taste, and herbes, mix well.

Add the balsamic vinegar, lemon zest, 1 tbsp of white wine, 5 tbsp of olive oil, and half the lemon juice, mix well.

Salt & pepper your chicken.

Place your chicken over the vegetables. Take a fork or knife and pierce the chicken skin 6-8 times around the chicken.

Drizzle olive oil and the half of lemon juice over the chicken. Place lemon slices over the chicken and 1 tbsp of rosemary.

Add the lid to the Dutch oven or casserole.

Place the Dutch oven in the oven. You will baste the chicken 3-4 times. The chicken will take about 90 mins and have to reach an internal temperature of 165 degrees.

After 30mins, baste the chicken (which means take the juices in the Dutch oven and drizzle them over the chicken a few times until coated).

Once it reaches an internal temperature of 110 degrees, remove lid, and baste again.

You will roast the chicken without a lid for the remaining time. After 15 mins, baste the chicken again, and once the internal temperature is 165 degrees, baste 1 last time, and remove from oven.

Let chicken set at least 5-8 mins before cutting.

Plate vegetables and place chicken over the vegetables. Drizzle some jus over the chicken and vegetables.

Serve with your favorite salad and your favorite glass of Pinot Grigio... and have yourself a pretty relaxing evening!