Roasted Garlic Chicken and Baby Vegetables

By Venzie

Ingredients

• 8 pieces chicken
• 20 small potatoes, red
• 10 baby carrots
• 10 baby zucchini
• 10 baby red bell peppers
• 3/4 cup olive oil
• 4 tsp. crushed garlic
• 1 tbsp. paprika
• 1 tbsp. garlic powder
• 1/2 tsp. kosher salt

Preparation

Step 1

1. Preheat oven to 375° Spray a roasting pan with non-stick cooking spray.
2. Rinse chicken and pat dry. Arrange in prepared pan.
3. Combine oil and spices in a medium bowl, rinse vegetables and add to mixture. Stir to combine.
4. Spoon vegetables into roasting pan, arranging the vegetables under and around the chicken. Make sure the chicken is coated with oil mixture. Pour any extras from bowl to cover the skin.
5. Bake uncovered at 375° for 1½ hours.