Roast Rosemary Chicken and Vegetables
(from staceydan’s recipe box)
Calories 509
Total Fat 21g
Saturated Fat 4g
Cholesterol 108mg
Sodium 574mg
Total Carbohydrate 48g
Dietary Fiber 6g
Sugars n/a
Protein 32g
Source: Women's Day
Categories: Chicken
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 tablespoon(s) olive oil
- 3 tablespoon(s) chopped fresh rosemary or 1 1/2 tsp dried
- 2 tablespoon(s) chopped garlic
- 1/2 teaspoon(s) each salt and freshly ground pepper
- 1/2 cup(s) pitted Kalamata olives, cut in half
- Serve with: balsamic vinegar to drizzle over chicken and vegetables
- Read more: Roast Rosemary Chicken and Vegetables - Easy Chicken Recipes - Woman's Day
Directions
- Position racks to divide oven in thirds. Heat oven to 500°F. 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 and toss to turn and coat.
- Roast 30 minutes, stirring mixtures after 15 minutes, or until chicken is cooked and vegetables are tender.
- Arrange on platter; add olives.