"The belly rules the mind."--Spanish Proverb

Roasted Chicken with Vegetables Recipe

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This recipe for Roasted Chicken with Vegetables, by , is from My Favorite Recipe Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Gaylord
Added: Sunday, October 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 medium zucchini, well scrubbed
1 med. eggplant, cut into 1" chunks
6 ripe plum tomatoes, cut in half lengthwise
6 garlic cloves, crushed
3 T. extra virgin oil
1 large chicken, (about 4 1/2 lbs), quartered
1/2 tsp each of dried rosemary and basil

Directions:
Directions:
Cut zucchini in half lengthwise, then crosswise into 1 inch wide pieces. Heat oven to 400. Combine zucchini's eggplant, tomatoes and garlic in pan and toss with 2 T. olive oil. Season with 1/2 tsp salt and 1/4 tsp pepper. Season chicken with 1/2 tsp salt and 1/2 tsp pepper. Place on top of vegetables, drizzle with remaining olive oil and sprinkle herbs over all.
Roast, stirring vegetables occasionally, until chicken shows no signs of pink when pierced with a knife (about 1 hour). Transfer chicken to a serving platter and tent with aluminum foil.
Place roasting pan with vegetables over 2 burners on medium high heat. Cook, stirring often until juices thicken (3 to 5 minutes). Serve with chicken

 

 

 

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