Just in time for the holidays, I'm sharing a family favorite recipe.
This is an incredible roast chicken recipe inspired by my mother Miriam's signature dishes.
No one makes roast chicken quite like Miriam - but I'm giving it a go - with a twist on a French ratatouille with added vegetables for a whole meal in one. It's warm, inviting, and not too fancy in that perfect way we all sit around the table this time of year.
What You'll Need:
- One chicken, cut up
- 2 large zucchinis
- 2 bunches of colorful cherry tomatoes
- 1 small diced butternut squash
- Sliced white mushrooms
- 1 large white onion
- 3 tbsp olive oil
- Fresh rosemary
- Fresh sage
- Fresh thyme
- 1 tsp garlic
- 1 tsp paprika
- 1 tsp onion powder
How-To:
- Make the marinade for the chicken: in a small bowl, combine 3 tablespoons of olive oil with 1 teaspoon of paprika, 1 teaspoon of onion powder, 1 teaspoon of garlic and 1 tablespoon of chopped fresh herbs
- Mix and create a paste, rub and massage into chicken
- Bake the chicken for 30 min (depending on your oven, I covered it with tin foil and baked it at 400 degrees)
- While the chicken begins to cook, sautee onions in olive oil and garlic until the onions become translucent
- Add chopped zucchini and squash and season with salt and pepper
- Once it cooks down, add mushrooms and tomatoes and continue stirring for 10 minutes
- Once the chicken has cooked for 30 minutes, add the ratatouille around the roast chicken
- Return the chicken and ratatouille back to the oven and cook for another 25 min covered (or until cooked), then uncover and broil for 5 minutes for extra browning
Happy Holidays!
xx Celene
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