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Grilled Rosemary Chicken & Vegetables

PRODUCTS FEATURED: KitchenAid Bakeware
Yield: Serves 4
Cooking TIme: 60 minutes


– 4 chicken fillet
– 4 sprigs of fresh rosemary, finely chopped
– 6 cloves of garlic smashed
– 1 large-size red onion cut into chunks
– 5 – 6 button mushrooms sliced
– 6 – 8 cherry tomato cut into half
– 150 gram flat beans or snow peas
– 2 medium-size potato peeled and cut into chunks
– ¼ Cup olive oil
– 2 tablespoon red wine vinegar
– Salt and black pepper to taste
– Juice of 1 lemon


– Start with dressing the chicken with the herb mix of salt, pepper, a tablespoon of olive oil, a grated clove of garlic and a teaspoon of chopped rosemary. Rub this aromatic herb mix over the chicken and keep the chicken in the fridge while you chop the vegetables.

– Grease the KitchenAid Bakeware with a teaspoon of oil. Layer the vegetables in the tin. Place chicken, skin side up, on top of the vegetables.

– Drizzle olive oil and red wine vinegar over the vegetables and the chicken. Sprinkle chopped rosemary leaves along with salt and black pepper.

– Place the garlic cloves in between the vegetables.

– Now to grill the chicken in the oven, cover the KitchenAid Bakeware with aluminum foil. Cook until chicken is nearly cooked through, 35–40 minutes (aromatics will be thoroughly charred).

– Brush chicken with a tablespoon of oil and place upside down and remove the aluminum foil . Grill until chicken is cooked through and skin is crisp, 10–15 minutes longer.

– Bring out of the oven and let it cool in the tin itself for few minutes before serving.

– Drizzle lemon juice over the Grilled Rosemary Chicken and Vegetables and serve with mashed potato for a wholesome dinner.


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