Smoked Rosemary Chicken With Roasted Fall Vegetables

Chad Montano

by | Updated: November 19th, 2018 | Read time: 1 minute

We all know that smoking is bad for you – unless it’s on a grill! An authentic smoky taste combined with fresh rosemary produces down-home flavors that’ll put a smile on your face with every bite. Throw on some roasted veggies and this chicken dinner is a winner.

Smoked Chicken and Veggies with Rosemary on Wooden Cutting Board | Vitacost Blog

Ingredients
4 bone-in chicken breasts
2 lbs. baby potatoes
1 lb. Brussels sprouts, halved
1 butternut squash, peeled and cubed
3 garlic cloves, minced
1 Tbsp. ghee
Rosemary sprigs
Olive oil
Chicken rub of choice
Salt
Pepper

Directions

  1. In large baking dish, coat chicken with olive oil and rub. Cover with plastic wrap and refrigerate 2 to 4 hours.
  2. In large bowl, cover baby potatoes with cold water and let sit 30 minutes.
  3. Preheat smoker to 275 to 300 degrees F. (Note: If you don’t have a smoker, roast everything in the oven until internal temperature of chicken is 175 degrees F.)
  4. Line large baking sheet with foil and spray with nonstick spray. On sheet, mix Brussel sprouts, butternut squash, potatoes, olive oil, salt, pepper and minced garlic. Top with a few sprigs of rosemary.
  5. Cook chicken and veggies in smoker for 1 hour.
  6. Add ghee to vegetables; continue cooking for another 15 to 20 minutes.