Roasted Chicken with Vegetables and Potatoes

Found in Woman's Day and vamped it

Photo by janet v.

PREP TIME

45

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

Ingredients

  • 10

    small red and yellow new potatoes

  • 3

    tbsp olive oil

  • 4

    drumsticks

  • 4

    chicken breasts (with skin)

  • salt and pepper

  • 6

    cloves of garlic smashed

  • 1

    large red onion sliced thin

  • 2

    large red peppers sliced julienne style

  • 2

    carrots julienne style (or matchbox style)

  • 1

    large container of sliced mushrooms

  • 1/2

    cup white wine

  • 1

    tbsp rosemary

  • 1

    tbsp thyme

Directions

Heat oven to 425 degrees. Place potatoes on microwave safe place and microwave about 7 minutes (you want them soft but still firm to cut). Set aside to cool. Heat olive in large skillet over medium high heat. Season chicken on both sides with salt & pepper to taste. Cook chicken with skin down until golden brown and crisp about 10 minutes. Transfer to plate, skin side up. Continue cooking chicken. Add about 1 tbsp more oil and add vegetables and seasoning. Cook stirring about 2 minutes. Add potatoes and wine. Continue cooking about 3 minutes. Transfer vegetables/potatoes to a 9 x 13 baking dish. Top with chicken and toss lightly to combine. Season with salt & pepper and thyme/rosemary. Bake about 45 minutes till chicken is cooked through.

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