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Roasted Chicken And Vegetables

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Casseroles, Chicken	4	Servings

INGREDIENTS

1	lb	Small red potatoes, unpeeled
		and each cut in half
2		Carrots, cut in 3 inch
		pieces
1		Jumbo onion, cut into 8
		wedges
12		Garlic cloves, unpeeled
2	T	Olive oil
1	t	Salt
3/4	t	Dried rosemary leaves
1/2	t	Coarsely ground pepper
8		Chicken thighs without skin
		about 2 pounds
1		Red pepper, cut into 6
		wedges
1		Green pepper, but in 6
		wedges

INSTRUCTIONS

Preheat oven to 425. In 15- 1/2" by 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. Makes 4  main dish
servings.  Recipe by: GOOD HOUSEKEEPING -- OCTOBER 1995 Posted to
MC-Recipe  Digest V1 #650 by essie49@juno.com (Ethel R Snyder) on Jun
29, 1997

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“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 275 Calories From Fat: 81 Total Fat: 9.1g Cholesterol: 15.9mg Sodium: 798.7mg Potassium: 209mg Carbohydrates: 41.7g Fiber: 4.4g Sugar: 15.2g Protein: 7.9g