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.
