Roasted Chicken and Vegetables

Roasted Chicken And Vegetables Recipe

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Susan McLaughlin


★★★★★ 1 vote


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.

About Roasted Chicken and Vegetables

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