Real Recipes From Real Home Cooks ®

roasted chicken and vegetables

(1 rating)
Recipe by
Susan McLaughlin
Menomonee Falls, WI
(1 rating)
yield 4 serving(s)

Ingredients For roasted chicken and vegetables

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

How To Make roasted chicken and vegetables

  • 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.

Categories & Tags for Roasted Chicken and Vegetables:

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