Friday, March 14, 2008
On My Hearth: Rosemary Chicken & Vegetables
Rosemary Chicken and Vegetables
Active Time: 10 minutes
Total Time: 40 minutes
8 small chicken drumsticks (about 1 3/4 lb)
4 large red potatoes, each cut in 8 wedges, wedges halved
2 large peppers, cut in 3/4-in. wedges
1 large red onion, cut in 1/2-in.-thick slices
2 Tbsp olive oil
3 Tbsp chopped fresh rosemary
2 Tbsp chopped garlic
1/2 tsp each salt and pepper
1/4 cup pitted Kalamata olives, cut in half
Serve with: balsamic vinegar
1. Heat oven to 500°F. Position racks to divide oven in thirds. You'll need 2 rimmed baking sheets lined with nonstick foil.
2. Distribute drumsticks, potatoes, peppers and onion evenly between pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and pepper. Toss to turn and coat.
3. Roast pans 15 minutes; remove from oven. Gently toss mixtures on pans, return to oven and roast 15 minutes longer, or until chicken is cooked through and vegetables are tender.
4. Arrange on serving platter; sprinkle with olives. Serve drizzled with vinegar. (To reduce fat and cholesterol, remove skin from chicken before eating.)
From Woman's Day April 1, 2008