"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roasted chicken and vegetables Recipe

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This recipe for Roasted chicken and vegetables, by , is from Table Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alec & Rachel Chaplin
Added: Friday, January 30, 2009


1 lb small red potatoes, unpeeled and cut in half;
2 large carrots, cut into 3" pieces;
1 jumbo onion cut into 8 wedges;
12 garlic cloves, unpeeled;
2 tbsp. olive oil;
1 tsp. salt;
3/4 tsp. dried rosemary leaves;
1/2 tsp. ground pepper;
8 medium sized chicken thighs, skin removed;
1 red pepper, cut into 6 wedges;
1 green pepper, cut into 6 wedges

About 1 1/2 hours prior to serving preheat the oven to 425. In a 15 1/2" by 10 1/2" inch roasting pan, or 15" by 10" baking dish, toss potatoes, carrots, onion and garlic with olive oil and 1/2 tsp. salt, 1/2 tsp. rosemary and 1/4 tsp. pepper. Cover roasting pan (with foil if no lid) and roast vegetables for 20 minutes. Remove pan from oven and uncover. Add chicken thighs, pepper wedges and toss with 1/2 tsp salt, 1/4 tsp. rosemary and 1/4 tsp black pepper. Roast UNCOVERED for 25 minutes. Stir chicken and vegetables to brown evenly. Roast another 25 minutes or until vegetables are golden and chicken cooked. Add 1/2 cup HOT water stirring to loosen brown bits from bottom of casserole dish. Spoon sauces over chicken and vegetables to serve.




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