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Roasted chicken pieces with roasted veggies Recipe

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This recipe for Roasted chicken pieces with roasted veggies is from Cindy Harbaugh Family Cookbook Project, 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:  
Marinade: 1/3 c. lemon juice, 1/4 c. olive oil, thyme
Chicken breast 3-4 lb bone in. Marinate in above 6-8 hours. (or can use buttermilk, olive oil, hot sauce, herbs. After marinate, pat dry and add salt and pepper
Small potatoes 1 lb
Carrots 1 lb
4-6 shallots
Thyme
Lemon sliced
1/2 c. white wine
3 T. butter
Salt and pepper
Directions:
Directions:
Preheat oven to 425º
In roasting pan, put carrots and potatoes,shallots, garlic olive oil, thyme and rosemary.
Roast about an hour.
Rack in roaster, put chicken pieces. Pour marinade over and add lemon slices.
Roast 20-30 min until temp 165º
Put all on platter and cover with foil.
Whisk wine in pan with juices and simmer about 5 minutes until reduce by half.
Whisk in butter, add salt and pepper
Number Of Servings:
Number Of Servings:
6

 

 

 

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