"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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