Recipe

Rosemary Chicken And Vegetables Recipe

Add Step-by-Step Photos	Rapunzel / All my dishes 4 months ago This chicken was a big hit with my Sweetie, the drumsticks were so moist and flavorful and the vegetables so tasty! Prep:10m Cook:40m Servings:4	Rapunzel
	easy

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jenniferby

Ingredients

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

2 Tbsp chopped garlic

1/2 tsp each salt and pepper

1/4 cup pitted Kalamata olives, cut in half

Serve with: balsamic vinegar

Directions

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

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