Roasted chicken and vegetables

 
                       ROASTED CHICKEN AND VEGETABLES
 
 Recipe By     : GOOD HOUSEKEEPING -- OCTOBER 1995
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Casseroles                       Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         small red potatoes, unpeeled and each cut -- in
 half
    2      large         carrots, cut in 3 inch pieces
    1      jumbo         onion, cut into 8 wedges
   12                    garlic cloves, unpeeled
    2      tablespoons   olive oil
    1      teaspoon      salt
      3/4  teaspoon      dried rosemary leaves
      1/2  teaspoon      coarsely ground pepper
    8      medium        chicken thighs without skin -- (about 2 pounds)
    1      medium        red pepper, cut into 6 wedges
    1      medium        green pepper, but in 6 wedges
 
 Preheat oven to 425.  In 15- 1/2" by 10- 1/2" roasting pan or 15" by 10"
 glass baking dish,  toss potatoes,  carrots, onion and garlic with olive
 oil, 1/2 teaspoon salt, 1/2 teaspoon dried rosemary, crushed, and 1/4
 teaspoon black pepper.  Cover roasting pan; roast vegetables 20 minutes. 
 Remove pan from oven; uncover Add chicken and pepper wedges; toss with
 1/2 teaspoon salt, 1/4 teaspoon dried rosemary, crushed, and 1/4 teaspoon
 black pepper.  Roast uncovered 25 minutes; stir vegetables and chicken to
 brown evenly.  Roast 25 minutes longer or until vegetables are golden and
 juices run clear when chicken is pierced with a knife.  Add 1/2 cup hot
 water, stirring to loosen brown from bottom of casserole.  Spoon sauce
 over chicken and vegetables to serve.  If you like, cut through skin of
 each garlic clove and spread the soft sweet tasting garlic over chicken
 and vegetables.  Makes 4 main dish servings. 
  
 
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