Saturday, February 25, 2012

Roasted Chicken and Vegetables

This is one of my new favorite dinners. It is SO easy to throw together and the entire family loves it. Can't beat that.

3 pounds bone-in chicken pieces
1 1/2 cups baby carrots (or sliced carrots)
2 pounds new potatoes, halved
1 onion, cut into wedges
2 tablespoons olive oil
4 cloves garlic, peeled and smashed
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon salt
1/4 teaspoon black pepper

Heat oven to 425° F. On a large rimmed baking sheet, toss the chicken and veggies with the oil and spices. Arrange the chicken and vegetables in a single layer and roast, tossing the vegetables once and basting the chicken occasionally with pan juices, until the chicken is cooked through and the vegetables are tender, 35 to 45 minutes.

Recipe from Mrs Bettie Rocker.

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