4 large red potatoes, cut into 8 wedges, then cut in 1/2
2 large peppers 3/4 inch slices
1 large red onions, 1/2 in slices
2 T Olive Oil
3 T chopped fresh Rosemary or 1 1/2 t dried
2 T garlic, chopped
1/2 t each salt and pepper
1/2 c pitted Kalamata olives cut in half (optional)
Instructions
Position racks to divide oven into thirds. Heat over to 500 degrees. You'll need 2 rimmed baking sheets, lined with non stick foil.
Distribut legs, potatoes, peppers & onion evenly between pans. Drizzle with oil, sprinkle with rosemary, garlic, salt and pepper then toss to turn and coat.
Roast 30 mins, tossing mixture after 15 mins or until chicken is cooked and vegetables are tender.
Arrange on platter and add olives if desired.
Originally Submitted
3/29/2010
0 Out of 5 from
0 reviews
You can add this Roasted Rosemary Chicken & Veggies recipe to your own private DesktopCookbook.
