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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Roasted Chicken & Radish Medley Recipe

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This recipe for Roasted Chicken & Radish Medley is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning (I use much more)
1 pound boned, skinned chicken breast halves, cut in half crosswise
8 ounces small new potatoes, quartered (about 1 1/2 cups)
2 large green and/or yellow bell peppers, cut in chunks (about 2 cups)
1 6-ounce bag radishes, halved (about 1 1/2 cups)
1 large zucchini, halved lengthwise and cut in 1-inch pieces (about 1 1/2 cups)
12 cloves garlic,peeled
1 large onion, chopped
Directions:
Directions:
Preheat oven to 400º. In a large bowl stir olive oil, salt, pepper and Italian seasoning. Add chicken, potatoes, peppers, radishes, zucchini, garlic, and onions; toss to coat.
Place in a large, shallow roasting pan, arranging the chicken on one side and the vegetables on the other. Roast until chicken is cooked through, about 25 minutes, turning once.
Number Of Servings:
Number Of Servings:
4

 

 

 

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