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sliced chicken breast over a salad of green beans, corn and roasted fingerling potatoes on a grey dinner plate with a grey and white striped dish towel

Summer Weeknight Roast Chicken

bacon, corn, blue lake beans

STARS

Da Vinci once said, "Simplicity is the ultimate sophistication." He probably wasn't referring to his food, but we think the phrase applies perfectly to this roast chicken dinner recipe. Slather chicken breasts in a rosemary marinade and roast them to coax out deep, soulful flavor. Serve roasted corn mixed with green onions, bacon, steamed green beans, and roasted potatoes to soak up all of the rich, thyme-scented gravy.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  40 minutes
Ingredients

Rosemary Roast Chicken

  • 1/2 cup olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons chopped rosemary
  • 2 tablespoons thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lemon, juiced and zested
  • 4 boneless, skinless chicken breasts

Roasted Fingerling Potatoes

  • 1 pound fingerling potatoes, halved
  • 2 tablespoons canola oil
  • Salt and pepper

Bacon, Corn and Scallions

  • 4 slices bacon, diced
  • 4 ears of corn, kernels removed from the cob (about 1 cup of corn kernels)
  • 2 scallions, minced

Gravy

  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • 1 tablespoon thyme leaves

Green Beans

  • 1 pound green beans, trimmed
Directions
1
In a container or zip-top bag, combine the olive oil, garlic, rosemary, thyme, salt, pepper, lemon juice and zest. Add the chicken breasts and marinate for 4-12 hours.
2
Preheat the oven to 350°F.
3
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22 minutes. Let the chicken rest for 5-10 minutes before serving.
4
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until fork-tender, but not mushy, about 15-20 minutes.
5
On a baking sheet, toss together the bacon and corn. Roast until the bacon is rendered, about 10 minutes. Toss with the scallions.
6
In a large sauce pot, combine the oil and flour over low heat. Cook, stirring, for 7-10 minutes, until the flour is cooked. Stir in the chicken stock, bring to a simmer and cook for 5 minutes. Season with salt, pepper and thyme.
7
Boil a large pot of salted water for the green beans. Prepare an ice bath by filling a large bowl with cold water and ice. When the water boils, add the green beans for 2-4 minutes, until bright green, then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes. 
8
To serve, divide the veggies between plates. Top with roasted potatoes and chicken breasts and drizzle with gravy.

Summer Weeknight Roast Chicken

bacon, corn, blue lake beans

STARS

Da Vinci once said, "Simplicity is the ultimate sophistication." He probably wasn't referring to his food, but we think the phrase applies perfectly to this roast chicken dinner recipe. Slather chicken breasts in a rosemary marinade and roast them to coax out deep, soulful flavor. Serve roasted corn mixed with green onions, bacon, steamed green beans, and roasted potatoes to soak up all of the rich, thyme-scented gravy.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  40 minutes
Servings:  4

Ingredients

Rosemary Roast Chicken

  • 1/2 cup olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons chopped rosemary
  • 2 tablespoons thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lemon, juiced and zested
  • 4 boneless, skinless chicken breasts

Roasted Fingerling Potatoes

  • 1 pound fingerling potatoes, halved
  • 2 tablespoons canola oil
  • Salt and pepper

Bacon, Corn and Scallions

  • 4 slices bacon, diced
  • 4 ears of corn, kernels removed from the cob (about 1 cup of corn kernels)
  • 2 scallions, minced

Gravy

  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • 1 tablespoon thyme leaves

Green Beans

  • 1 pound green beans, trimmed

Directions

1
In a container or zip-top bag, combine the olive oil, garlic, rosemary, thyme, salt, pepper, lemon juice and zest. Add the chicken breasts and marinate for 4-12 hours.
2
Preheat the oven to 350°F.
3
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22 minutes. Let the chicken rest for 5-10 minutes before serving.
4
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until fork-tender, but not mushy, about 15-20 minutes.
5
On a baking sheet, toss together the bacon and corn. Roast until the bacon is rendered, about 10 minutes. Toss with the scallions.
6
In a large sauce pot, combine the oil and flour over low heat. Cook, stirring, for 7-10 minutes, until the flour is cooked. Stir in the chicken stock, bring to a simmer and cook for 5 minutes. Season with salt, pepper and thyme.
7
Boil a large pot of salted water for the green beans. Prepare an ice bath by filling a large bowl with cold water and ice. When the water boils, add the green beans for 2-4 minutes, until bright green, then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes. 
8
To serve, divide the veggies between plates. Top with roasted potatoes and chicken breasts and drizzle with gravy.