Sunday, October 14, 2012
Rosemary-Roasted Chicken and Vegetables
12 skinless chicken thighs
3 Cups cauliflower florets
3 Cups broccoli florets
2 small red bell peppers
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.
Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...
Old fashioned raisin pie is unusual, not in the main stream. One really has to like raisins to enjoy. One of the pies my Grandpa loved w...
This is a treat. reminds me of lunch at Neiman Marcus. Popovers 2 c. flour 1 tsp. salt 4 large eggs, room temperature 2 c. milk, ro...
So, here's the experiment, turning the family corn bread recipe into a dairy free recipe. The original is already gluten free, as ...