roasted chicken and vegetables

How To Make roasted chicken and vegetables

• 1

  Preheat oven to 425. In 15 1/2 x 10 1/2\" roasting pan or 15 by 10\" glass baking dish.
• 2

  Toss potatoes, carrots, onion and garlic with olive oil, 1/2 teaspoon salt, 1/2 teaspoon dried rosemary, crushed, and 1/4 teaspoon black pepper.
• 3

  Cover roasting pan; roast vegetables 20 minutes.
• 4

  Remove pan from oven; uncover.
• 5

  Add chicken and pepper wedges; toss with 1/2 teaspoon salt, 1/4 teaspoon dried rosemary, crushed, and 1/4 teaspoon black pepper.
• 6

  Roast uncovered 25 minutes; stir vegetables and chicken to brown evenly.
• 7

  Roast 25 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife.
• 8

  Add 1/2 cup hot water, stirring to loosen brown from bottom of casserole; spoon sauce over chicken and vegetables to serve.
• 9

  If you like, cut through skin of each garlic clove and spread the soft sweet tasting garlic over chicken and vegetables.
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