Roasted Chicken and Vegetables
What an easy and tasty dish! Don't forget to let the breasts rest for about 10 minutes after you take them out of the oven, which ensures that all the delicious juices are secured inside the breasts. The roasted veggies were also very flavourful. Definitely a wholesome meal.
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 | teaspoon |
salt
|
|
| ¾ | teaspoon |
rosemary leaves
dried |
* |
| ½ | teaspoon |
black pepper
coarsely ground |
|
| 8 | medium |
chicken breasts
with or without skin, or chicken thighs whichever you like |
* |
| 1 | medium |
sweet red bell peppers
cut into 6 wedges |
|
| 1 | medium |
green bell peppers
cut in 6 wedges |
Directions
Preheat oven to 425℉ (220℃) F.
In 15- ½ by 10- ½ inch roasting pan or 15 by 10-inch glass baking dish , toss potatoes, carrots, onion and garlic with olive oil, ½ teaspoon salt, ½ teaspoon dried rosemary, crushed, and ¼ teaspoon black pepper.
Cover roasting pan; roast vegetables 20 minutes.
Remove pan from oven; uncover, add chicken and pepper wedges; toss with ½ teaspoon salt, ¼ teaspoon dried rosemary, crushed, and ¼ 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 ½ cup hot water, stirring to loosen brown from the bottom of casserole. Spoon sauce over chicken and vegetables to serve.
Note:
If you like, cut through the skin of each garlic clove and spread the soft sweet tasting garlic over chicken and vegetables.
Nutrition Facts
Serving Size 244g (8.6 oz)
