🫙 From the Spice Rack
Roasted Chicken and Vegetables
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 o...
maineasy
Ingredients8 items
Ingredients
- 1poundsmall red potatoes, unpeeled and each cut -- in
- 1jumbo onion, cut into 8 wedges
- 12garlic cloves, unpeeled
- 2tablespoonolive oil
- 1teaspoonsalt
- 3/4teaspoondried rosemary leaves
- 1/2teaspooncoarsely ground pepper
- 8medium chicken thighs without skin -- (about 2 pounds)
Directions
- 1
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 garli
- 2
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
- 3
Cover roasting pan
- 4
roast vegetables 20 minutes
- 5
Remove pan from oven
- 6
uncover Add chicken and pepper wedges
- 7
toss with 1/2 teaspoon salt, 1/4 teaspoon dried rosemary, crushed, and 1/4 teaspoon black pepper
- 8
Roast uncovered 25 minutes