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.