I love this marinade because it’s easy and it also balances the rosemary flavor in a way I haven’t been able to match in other recipes. Either you can’t taste the rosemary or it’s overpowering. This is perfect. You can also use another strong herb instead of the rosemary, like fresh basil, oregano, sage, cilantro, or thyme. The marinade can also be used with the vegetables alone for a hearty vegan main dish.
The renovation: I added white wine to make more marinade. You can eliminate the olive oil to reduce the fat in this recipe. I break down a whole chicken, and remove most of the skin. I save all the parts in a freezer tub to make stock later. I swapped out baby carrots for the cherry tomatoes and use cremini mushrooms instead of white button mushrooms. You can also add squash. Just cut everything up into similar-sized chunks. The original recipe is from Martha Stewart Living magazine.
Reader Robin D. sent in this photo of her successful chicken dinner:
Robin, thanks for sharing. So glad you enjoyed the recipe!
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