Recipe - Roasted Chicken And Vegetables

1 pound Small red potatoes, unpeeled
and each cut, in half
2 lg Carrots, cut in 3 inch
pieces
1 Jumbo onion, cut into 8
wedges
12 Garlic cloves, unpeeled
2 tablespoon Olive oil
1 teaspoon Salt
Three fourths teaspoon Dried rosemary leaves
One half teaspoon Coarsely ground pepper
8 md Chicken thighs without skin,
(about 2 pounds)
1 md Red pepper, cut into 6
wedges
1 md Green pepper, but in 6
wedges

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,
One half teaspoon salt, One half teaspoon dried rosemary, crushed, and One fourth teaspoon
black pepper. Cover roasting pan; roast vegetables 20 minutes. Remove pan
from oven; uncover Add chicken and pepper wedges; toss with One half teaspoon
salt, One fourth teaspoon dried rosemary, crushed, and One fourth 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 One half 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 MCRecipe Digest V1
#650 by essie49@juno.com (Ethel R Snyder) on Jun 29, 1997