Rosemary chicken in roast pan

Rosemary chicken in roast pan

I suppose everybody baked chicken in roast pan or oven pan. In summer or in winter this food is just perfect for a good lunch or dinner. You can add many types of vegetables or apple near the chicken. 

My favorite is the rosemary chicken, for this recipe you will need to marinate the chicken and let it overnight in the fridge or to prepare in the morning and bake it at night or afternoon.

Ingredients for marinate:

1 tsp ground black pepper
1 tsp oregano
1 tsp turmeric-curcuma
1 tsp ginger
2 tsp rosemary
1,5 tbsp mustard
3 tbsp olive oil

Ingredients:

6-8 chicken drumstick
2 medium onion
1 kg potato
3 big carrot
3 tsp rosemary
3 cloves garlic
2 tsp salt 
2 tbsp oil
1 tsp ground red pepper
chili to taste
100 ml water 


1. Marinate: Add all the ingredients in a food storage box and mix it well. Add the chicken drumstick (I removed the skin) mix the well and cover it. Place in the fridge for the night or for few hours.

2.Preheat the oven to 200C

3. Take out the chicken from the fridge with 30 minutes before you want to bake it.

4. Peel the potato and carrot and cut them. You should cut a medium potato in 5 pieces. Cut the onion in 4-5 parts.

5. Greased the pan with the oil, place the chicken and vegetables in the pan. Add the garlic, onion and sprinkle with the rosemary and salt. Add the water. Sprinkle the chicken with the red pepper.

6. Cover the pan with silver foil or kitchen foil and put in the oven. Bake it for 30 minutes than remove the kitchen foil (take care to not burn yourself with the steam from the pan). Bake another 40 minutes without cover.