Roasted Chicken and Vegetables
Featured Pinch Tips Video
- 1 lb
- red potatoes, unpeeled and halved
- 2 large
- carrots, cut in 3" pieces
- 1 large
- onion, cut in 8 wedges
- garlic cloves, unpeeled
- 2 Tbsp
- olive oil
- 1 tsp
- 3/4 tsp
- rosemary, dried
- 1/2 tsp
- 8 medium
- chicken thighs, skinless
- 1 medium
- red bell pepper, cut in 6 wedges
- 1 medium
- green bell pepper, cut in 6 wedges
1Preheat oven to 425. In 15 1/2 x 10 1/2" roasting pan or 15 by 10" glass baking dish.
2Toss potatoes, carrots, onion and garlic with olive oil, 1/2 teaspoon salt, 1/2 teaspoon dried rosemary, crushed, and 1/4 teaspoon black pepper.
3Cover roasting pan; roast vegetables 20 minutes.
4Remove pan from oven; uncover.
5Add chicken and pepper wedges; toss with 1/2 teaspoon salt, 1/4 teaspoon dried rosemary, crushed, and 1/4 teaspoon black pepper.
6Roast uncovered 25 minutes; stir vegetables and chicken to brown evenly.
7Roast 25 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife.
8Add 1/2 cup hot water, stirring to loosen brown from bottom of casserole; spoon sauce over chicken and vegetables to serve.
9If you like, cut through skin of each garlic clove and spread the soft sweet tasting garlic over chicken and vegetables.