Roast Rosemary Chicken and Vegetables
Makes:
4 servings
Total Time:
40 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 8 small chicken drumsticks (about 1-3/4 lb.)
- 4 large red potatoes, each cut in 8 wedges, wedges halved
- 2 large peppers, cut in 3/4-in. wedges
- 1 large red onion, cut in 1/2-in.-thick slices
- 2 Tbsp. olive oil
- 3 Tbsp. chopped fresh rosemary or 1-1/2 tsp. dried
- 2 Tbsp. chopped garlic
- 1/2 tsp. each salt and freshly ground pepper
- 1/2 cup pitted Kalamata olives, cut in half
make it
Position racks to divide oven in thirds. Preheat oven to 500°F. You'll need 2 rimmed baking sheets lined with nonstick foil.
Distribute drumsticks, potatoes, peppers and onion evenly between pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and pepper and toss to turn and coat.
Roast 30 minutes, stirring mixtures after 15 minutes, or until chicken is cooked and vegetables are tender. Arrange on platter; add olives.
Notes
Serve with: Balsamic vinegar to drizzle over chicken and vegetables.
