Chicken with rosemary under vegetables
4 servings
90 minutes
Chicken with rosemary under vegetables is a refined dish of Yugoslav cuisine that combines the tenderness of chicken meat with the aroma of fresh herbs and the richness of seasonal vegetables. The rosemary used in the marinade gives the chicken a subtle spicy note, while the vegetables—zucchini, eggplant, carrots, and potatoes—fill the dish with juiciness and rich flavor. Baking in the oven allows the ingredients to harmoniously blend together, creating an astonishingly fragrant and appetizing treat. Historically, this recipe reflects the traditions of Balkan cuisine where vegetables and meat are roasted together to create rich yet light dishes. It is perfect for cozy family dinners as well as festive gatherings where the natural taste of products and aroma of herbs are appreciated.
1
Wash the chicken thighs and rub with a mixture of rosemary, pepper, salt, and garlic. Let marinate for about 30 minutes.
- Chicken thighs: 4 pieces
- Rosemary: to taste
- Ground black pepper: to taste
- Garlic: 3 cloves
2
Meanwhile, dice the eggplant, zucchini, potato, and carrot.
- Eggplants: 1 piece
- Zucchini: 1 piece
- Potato: 2 pieces
- Carrot: 1 piece
3
Move the vegetable assortment and dress it with olive oil. Add salt and pepper to taste.
- Olive oil: 5 tablespoon
- Ground black pepper: to taste
4
Grease the skillet with oil and place the marinated chicken as the first layer.
- Olive oil: 5 tablespoon
- Chicken thighs: 4 pieces
5
Next, cover with a layer of vegetables, trying to fill the entire surface, on top of the chicken. Create the impression of a dense layer of vegetables, with no gaps of meat. Optionally, you can sprinkle dried dill and parsley on top.
- Eggplants: 1 piece
- Zucchini: 1 piece
- Potato: 2 pieces
- Carrot: 1 piece
- Rosemary: to taste
- Ground black pepper: to taste
6
Bake in the oven at 220 degrees for 40 minutes.