Roasted Chicken and Vegetables

Roasted Chicken And Vegetables Recipe

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Susan McLaughlin



★★★★★ 1 vote



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  • 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
  • 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

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.

Printable Recipe Card

About Roasted Chicken and Vegetables

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

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