RCI-MT.004.0699.001
Roast Rosemary Chicken and Vegetables
Makes 4 servings of roast rosemary chicken and vegetables.
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- 8 unit
- red potatoes4 largeeach cut in 8 wedges, wedges halved
- peppers2 largecut in ¾ inch wedges
- red onion1 largecut in ½ inch thick slices
- 2 tbsp
- 3 tbsp
- 2 tbsp
- each salt and ground pepper½ tsp
- kalamata olives½ cupcut in half
Method
1
Preheat oven to 425°F (220°C). Pat the chicken drumsticks dry with paper towels and season both sides with salt and ground pepper.
2
Combine the olive oil, chopped rosemary, and chopped garlic in a small bowl, stirring to blend.
3
Arrange the red potato wedges, peppers, and red onion slices on a large roasting pan, distributing them evenly. Brush the vegetables with half of the herb-oil mixture.
4
Place the seasoned chicken drumsticks on top of the vegetables, spacing them evenly. Brush the remaining herb-oil mixture over the chicken.
5
Roast in the preheated oven for 35–40 minutes, stirring the vegetables halfway through, until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
40 minutes
6
Remove from the oven and scatter the halved kalamata olives over the chicken and vegetables. Toss gently to combine and serve hot.