Roasted Chicken and Vegetables (#1962)

Serves
Ready
4
1.5
Hours
Prep
Cook
15
Minutes
1.2
Hours
Categories
Chicken Main
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Ingredients

  • 1 pound Red Skinned Potatoes small, unpeeled, each cut in half
  • 2 large Carrots cut in 3 inch pieces
  • 1 jumbo Onions cut into 8 wedges
  • 12 Garlic Cloves unpeeled
  • 2 tablespoons Olive Oil
  • 1 tsp Salt
  • 3/4 tsp Rosemary Leaves dried
  • 1/2 tsp Black Pepper coarsely ground
  • 8 medium Chicken Thighs (Boneless & Skinless) without skin
  • 1 medium Sweet Red Bell Peppers cut into 6 wedges
  • 1 medium Green Bell Peppers cut in 6 wedges

Directions

  1. Preheat oven to 425 degrees f.
  2. In 15- 1/2 by 10- 1/2 inch roasting pan or 15 by 10 inch 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.
  3. Cover roasting pan; roast vegetables 20 minutes.
  4. 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.
  5. Roast uncovered 25 minutes; stir vegetables and chicken to brown evenly.
  6. Roast 25 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife.
  7. Add 1/2 cup hot water, stirring to loosen brown from bottom of casserole.
  8. 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.
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