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Roasted Chicken and Vegetables Recipe

Roasted Chicken and Vegetables recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Roasted Chicken and Vegetables recipe  PDF



1 pound small red potatoes, unpeeled and each cut in
half 2 large carrots, cut in 3 inch pieces
1 jumbo onion, cut into 8 wedges
12 garlic cloves, unpeeled
2 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon dried rosemary leaves
1/2 teaspoon coarsely ground pepper
8 medium chicken thighs without skin (about 2 pounds)
1 medium red pepper, cut into 6 wedges
1 medium 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.

Roasted Chicken and Vegetables recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
236 people have voted
Last Reviewed on 2018-12-12



Wednesday, Dec 12 2018 Download & Print Roasted Chicken and Vegetables recipe  PDF   Lemon Chicken recipes RSS   Thumsb up

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