Roasted Chicken and Vegetables

Name: Roasted Chicken and Vegetables
Yield: 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

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By Susan McLaughlin
@Fivewallis

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

Ingredients

Add to Grocery List

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

How to Make Roasted Chicken and Vegetables

Step-by-Step

Preheat oven to 425. In 15 1/2 x 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.