Ingredients
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1 lbred potatoes, unpeeled and halved
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2 largecarrots, cut in 3" pieces
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1 largeonion, cut in 8 wedges
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12garlic cloves, unpeeled
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2 Tbspolive oil
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1 tspsalt
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3/4 tsprosemary, dried
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1/2 tsppepper
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8 mediumchicken thighs, skinless
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1 mediumred bell pepper, cut in 6 wedges
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1 mediumgreen bell pepper, cut in 6 wedges
How to Make Roasted Chicken and Vegetables
- 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.
About Roasted Chicken and Vegetables
Other Tag: Quick & Easy
