Herb Roasted Rabbit with Vegetables
Tender roasted rabbit thighs seasoned with garlic and fresh herbs, nestled over hearty vegetables for a rustic, flavorful one-pan meal
Servings: 4
Calories: 623kcal
Ingredients
- 4 rabbit thighs
- 3 tablespoons olive oil
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 4 cloves garlic minced
- 4 carrots chopped
- 4 medium potatoes cubed
- 2 zucchinis sliced
- 1 small onion cut into wedges (optional)
- ½ cup chicken broth or dry white wine
- 2 tablespoons butter cubed
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Make the herb marinade by combining olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
- Rub the marinade all over the rabbit thighs and set aside to marinate while preparing the vegetables.
- Chop the vegetables and toss them in a bit of olive oil, salt, and pepper.
- Arrange the vegetables in the bottom of a large roasting pan or oven-safe dish.
- Nestle the rabbit thighs on top of the vegetables.
- Pour the chicken broth or wine evenly over everything and dot with cubes of butter.
- Cover with foil and roast for 45 minutes. Then, remove the foil and roast uncovered for another 25–30 minutes, until the rabbit is golden and cooked through.
- Optional: Broil for 2–3 minutes at the end for a crisp finish.
- Rest for 5 minutes, garnish with parsley, and serve warm.