Rosemary Roasted Chicken

Christmas is a month or so away, and I am trying out some new dishes that will not take up too much time to prepare and that is Rosemary Roasted Chicken.

I have intention to buy a whole chicken but there is only 3 mouths to feed at home, it will be an overkill. So instead of one whole chicken, I bought 6 chicken thighs, but I only use 4 in this recipe. It is such easy recipe and fail prove.

Most importantly, Mr W likes it. Crispy outside and juicy inside. When I slice the meat, the juice oozed out. Yummy!!!

Ingredients 
4 chicken thighs (can be replace with whole chicken or breasts)
½ lemon, wedged (use 1 lemon if using whole chicken)
½ yellow onion, quartered (use 1 whole onion if using whole chicken)
3 cloves of garlic, crushed
Olive oil

Dry rub
3 to 4 sprigs of fresh rosemary, chopped
Garlic powder, to taste
Onion powder, to taste
Ground black pepper, to taste
Salt, to taste

Vegetables
3 Potatoes
3 Carrots
1 Broccoli, using its florets
9 Cherry tomatoes
½ yellow onion, quartered
½ lemon, wedged
2 cups of chicken broth

Method
1. Clean the chicken thighs, pat dry and set aside.
2. Pour olive oil of the chicken and rub the chopped rosemary, garlic, onion, black pepper and salt onto the chicken. Make sure all parts of the chicken is covered with the dry rub. 
3. Squeeze half a lemon on to the chicken pieces and leave the wedged lemon on the tray, together with the quartered onion and crushed garlic.

4. In a preheated oven, oven roast the chicken pieces at 180°C for 1½  to 2 hours or till the chicken pieces turn golden brown. 
*Note: the time in the oven is based on respective ovens, so please keep an eye on the chicken after 1½ hours.
5. Place another tray just below the chicken after the 1st hour of roasting. In the tray, add 2 cups of chicken broth, quartered potatoes, carrots, onions and tomatoes to cook. It will collect the juice of the chicken and cook together with the vegetables. 

*Note: you can add any vegetables of your liking. 

For whole chicken,
Please stuff 1 quartered onion, squeezed 1 wedged lemon, chopped rosemary into the chicken cavity. Tied the chicken legs together. 
Using the olive oil and the same dry rub, rub on to the chicken and make sure it covers the whole chicken. 
Preheat oven and oven roast the chicken at 180°C for 2 hours.
It is advisable to use a meat thermometer to test the doneness of the chicken. Insert the thermometer into the thickness area of the chicken, the temperature should be approximately 74°C.