Broiled Rosemary Chicken with Roasted Vegetables


  • 3-4 lbs. fresh chicken, cut in pieces


  • 1 oz. fresh lemon juice
  • 1 tbsp. olive oil
  • 1 clove garlic, minced
  • 1 tsp. fresh thyme, minced
  • 1 tsp. fresh rosemary, hand-torn or crumbled
  • Sea salt and freshly ground pepper to taste

Roasted Vegetables:

  • ½ cup baby carrots
  • 4 young potatoes (these are small, early-picked potatoes)
  • ½ cup small onions (cipolline or shallot), whole
  • 4 asparagus stalks
  • 2 baby peppers, whole
  • 2 baby zucchini, ends trimmed
  • ½ cup fennel, chopped
  • 4 cloves garlic, whole
  • 1 tbsp. olive oil


Rinse and dry chicken thoroughly. In a large bowl, combine all seasoning ingredients. Add chicken, covering evenly with seasoning. Place chicken on a baking sheet; broil in oven about 35-40 minutes, turning halfway through, until juices run clear when pricked with a fork. Toss the vegetables, fennel, garlic and olive oil in a large bowl. Place on a baking sheet and season with salt and pepper. Roast on an upper shelf at 475° for 15-20 minutes, turning occasionally. Serve chicken on a plate and garnish with roasted vegetables.

Nutrition Facts:

Serving size: ¼ recipe; Calories 595; Fiber 9g; Protein 31g.


Written by Renew Life

At Renew Life, we believe a healthy gut is a happy gut. For nearly two decades we have been formulating superior quality digestive care supplements to help people achieve optimal health from the inside out.* We proudly stand behind the quality, purity, and potency of every product we make.