Rosemary Chicken and Vegetables
From rapunzel 17 years ago
- 40 minutes to make
- Serves 4
This chicken was a big hit with my Sweetie, the drumsticks were so moist and flavorful and the vegetables so tasty!
Ingredients
- 8 small chicken drumsticks (about 1 3/4 lb) shopping list
- 4 large red potatoes, each cut in 8 wedges, wedges halved shopping list
- 2 large peppers, cut in 3/4-in. wedges shopping list
- 1 large red onion, cut in 1/2-in.-thick slices shopping list
- 2 Tbsp olive oil shopping list
- 3 Tbsp chopped fresh rosemary shopping list
- 2 Tbsp chopped garlic shopping list
- 1/2 tsp each salt and pepper shopping list
- 1/4 cup pitted kalamata olives, cut in half shopping list
- Serve with: balsamic vinegar shopping list
How to make it
- Heat oven to 500°F. Position racks to divide oven in thirds. 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. Toss to turn and coat.
- Roast pans 15 minutes; remove from oven. Gently toss mixtures on pans, return to oven and roast 15 minutes longer, or until chicken is cooked through and vegetables are tender.
- Arrange on serving platter; sprinkle with olives. Serve drizzled with vinegar. (To reduce fat and cholesterol, remove skin from chicken before eating.)
- Recipe Courtesy of Woman's Day April 1, 2008
People Who Like This Dish 4
- jenniferbyrdez Kenner, LA
- a1patti Salem, MA
- blondie337 Torrington, CT
- blueheeler02 Dewey, OK
- rapunzel Private, FL
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" It was excellent "