I used to dislike rosemary when I was in my teens because there was one time when I had a roast lamb leg dinner for Christmas (can’t remember from where), the gamey smell of the meat was nauseating and the overly intense flavour of the rosemary (probably used in excess to cover up that gamey stench) was almost enough to make me swear off lamb forever. Now that I’m so into cooking, I just love experimenting with different herbs and spices and I realise with the right amount of rosemary, it can really make a dish (especially good with roast chicken) more flavoursome and aromatic.
So here’s another delicious dinner recipe of easy comfort food! Enjoy!
Rosemary Chicken with Roasted Potatoes and Carrots Recipe
Ingredients (serves 2)
2 chicken legs, remove skin & fats
500g baby potatoes, leave skin on & cut into quarters
1 large carrot, peel skin & cut into small chunks
juice of 1 lemon
1 tbsp dried rosemary
salt & freshly cracked black pepper
1. Preheat oven to 180 deg C with fan. Line a baking tray with aluminium foil and grease lightly with olive oil.
2. In a mixing bowl, combine potatoes and carrots. Drizzle olive oil and season with salt and pepper. Toss thoroughly.
3. In a separate dish, marinate the chicken legs with lemon juice and olive oil. Season with salt and pepper on both sides and transfer onto the baking tray. Sprinkle the rosemary on top.
4. Arrange the potatoes and carrots on the same tray and bake for 25-30 minutes till potatoes are tender and chicken legs are cooked through.