Roasted Chicken and Vegetables Recipe

Name: Roasted Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 each garlic cloves unpeeled; 2 tablespoons olive oil; 1 teaspoon salt; 3/4 teaspoon rosemary leaves dried; 1/2 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

Servings: persons

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 each garlic cloves unpeeled
2 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon rosemary leaves dried
1/2 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

1
Preheat oven to 425 degrees F.
2
In 15- 1/2 by 10- 1/2 inch roasting pan or 15 by 10 inch 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.
3
Cover roasting pan; roast vegetables 20 minutes.
4
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.
5
Roast uncovered 25 minutes; stir vegetables and chicken to brown evenly.
6
Roast 25 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife.
7
Add 1/2 cup hot water, stirring to loosen brown from bottom of casserole.
8
Spoon sauce over chicken and vegetables to serve.
9
If you like, cut through skin of each garlic clove and spread the soft sweet tasting garlic over chicken and vegetables.

909

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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 each garlic cloves unpeeled, and more.

Yes, Roasted Chicken and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chicken and Vegetables

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