Roasted Chicken And Vegetables Recipe

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Roasted Chicken and Vegetables

Susan McLaughlin

By
@Fivewallis



pinch tips: How to Debone a Chicken


Comments:

Serves:

4

Ingredients

1 lb
red potatoes, unpeeled and halved
2 large
carrots, cut in 3" pieces
1 large
onion, cut in 8 wedges
12
garlic cloves, unpeeled
2 Tbsp
olive oil
1 tsp
salt
3/4 tsp
rosemary, dried
1/2 tsp
pepper
8 medium
chicken thighs, skinless
1 medium
red bell pepper, cut in 6 wedges
1 medium
green bell pepper, cut in 6 wedges

Directions Step-By-Step

1
Preheat oven to 425. In 15 1/2 x 10 1/2" roasting pan or 15 by 10" glass baking dish.
2
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.
3
Cover roasting pan; roast vegetables 20 minutes.
4
Remove pan from oven; uncover.
5
Add chicken and pepper wedges; toss with 1/2 teaspoon salt, 1/4 teaspoon dried rosemary, crushed, and 1/4 teaspoon black pepper.
6
Roast uncovered 25 minutes; stir vegetables and chicken to brown evenly.
7
Roast 25 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife.
8
Add 1/2 cup hot water, stirring to loosen brown from bottom of casserole; spoon sauce over chicken and vegetables to serve.
9
If you like, cut through skin of each garlic clove and spread the soft sweet tasting garlic over chicken and vegetables.

About this Recipe

Course/Dish: Chicken, Roasts
Other Tag: Quick & Easy