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Roast Rosemary Chicken and Vegetables

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 40 min
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.
Serve with: Balsamic vinegar to drizzle over chicken and vegetables.
Average Rating  (1)
Rated  by p38fan on 11/22/2009 Very easy and quick to put together.
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