Tuesday, June 26, 2012

Rosemary-Roasted Chicken and Vegetables

Rosemary-Roasted Chicken and Vegetables




  1. Heat oven to 400°F.  Cut red bell peppers into 6 pieces each (12 total).
  2. In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary.  Add chicken pieces and vegetables. Toss until well coated.
  3. Arrange chicken pieces on a jelly roll pan or rimmed baking sheet. Place vegetables in a single layer around the chicken. 
  4. Roast for 20 minutes, flip vegetables over with a spatula, and continue roasting another 20 minutes or until chicken is cooked through and browned.
  5. Serve with pan juices.

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