A Family That Eats Together: Roasted Rosemary Chicken with Golden Beets and Carrots

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Here's her meal plan for this week.

When you crave roast chicken but don’t have the time to cook it, try this quick and easy dinner recipe that has all the tastes and aromas of roast chicken without all the work. The vegetables caramelize by simply tossing them in olive oil and balsamic vinegar and baking them under high heat making them super sweet and delectable.

Prep time: 20 minutes
Cook time: 40 minutes
Serves: 6–8

Ingredients

For the chicken:

• 6 chicken thighs, bone-in and skin on
• ¼ cup grated parmesan cheese
• 2 large garlic cloves minced
• 1 ½ tablespoon chopped fresh rosemary
• 1 teaspoon salt + extra for seasoning the top
• ½ teaspoon pepper + extra for seasoning the top

For the vegetables:

• 3 golden beets, scrubbed, cleaned and thickly sliced
• 2 large carrots, peeled and chopped
• 1 ½ tablespoon chopped fresh rosemary
• 4 tablespoons balsamic vinegar
• 4 tablespoon extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

1. Preheat the oven to 425F.
2. Mix the cheese, garlic, rosemary, salt and pepper for the chicken in a small bowl. Gently peel the skin back, without removing it, and place 1 tablespoon of the mixture until the skin. Fold the skin down over the top and place in an oven safe dish. Repeat with the rest of the chicken. Drizzle the top with some more oil and season with salt and pepper.
3. Toss the beets, carrots, rosemary, balsamic vinegar, oil, salt, and pepper in another oven safe baking dish or pan.
4. Place both pans in the oven for 40 minutes or until the chicken and vegetables are golden brown.
5. Plate the chicken with the vegetables and serve right away.