Free Recipe Roasted Chicken and Vegetables
Recipe Type: C Recipes
Recipe Preparation: stir
Cooking Ingredients for Roasted Chicken and Vegetables Recipe
1 lb Small red potatoes, unpeeled
-and each cut, in half
2 lg Carrots, cut in 3 inch
-pieces
1 Jumbo onion, cut into 8
-wedges
12 Garlic cloves, unpeeled
2 tb Olive oil
1 ts Salt
3/4 ts Dried rosemary leaves
1/2 ts Coarsely ground pepper
8 md Chicken thighs without skin,
-(about 2 pounds)
1 md Red pepper, cut into 6
-wedges
1 md Green pepper, but in 6
-wedges
Roasted Chicken and Vegetables Preparation
Preheat oven to 425. In 15- 1/2 by 10- 1/2 roasting pan or 15 by 10 glass baking dish, toss potatoes, carrots, onion and garlic with olive oil, 1/2 teaspoon salt, 1/2 teaspoon dried rosemary, crushed, and 1/4 teaspoon black pepper. Cover roasting pan; roast vegetables 20 minutes. Remove pan from oven; uncover Add chicken and pepper wedges; toss with 1/2 teaspoon salt, 1/4 teaspoon dried rosemary, crushed, and 1/4 teaspoon black pepper. Roast uncovered 25 minutes; stir vegetables and chicken to brown evenly. Roast 25 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife. Add 1/2 cup hot water, stirring to loosen brown from bottom of casserole. Spoon sauce over chicken and vegetables to serve. If you like, cut through skin of each garlic clove and spread the soft sweet tasting garlic over chicken and vegetables. Makes 4 main dish servings. Recipe by: GOOD HOUSEKEEPING – OCTOBER 1995 Posted to MC-Recipe Digest V1 #650 by essie49@juno.com (Ethel R Snyder) on Jun 29, 1997
Cooking Temperature:
Recipe Serves: 4
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