• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Roasted Chicken and Vegetables

  • Recipe Submitted by on

Category: Casseroles, Poultry

 Ingredients List

  • 1 lb 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 tb Olive oil
  • 1 ts Salt
  • 3/4 ts Dried rosemary leaves
  • 1/2 ts 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,
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.

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