Harvest Chicken with Roasted Vegetables Recipe
Summary
Preparation Time20 MinCooking Time45 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Ingredients
| 4 to 8 thin-skinned potatoes, each 2 to 3 inches in diameter | ||
| Butter/Margarine | 2 Tablespoon | |
| Chicken thighs | 4 Large | |
| 3 large carrots, cut into 1 1/2-inch chunks | ||
| 4 small pattypan squash | ||
| 3 medium-size crookneck squash, cut into 1 1/2-inch chunks | ||
| 2 large green or red bell peppers, seeded and quartered | ||
| Garlic | 2 Clove (5gm), quartered | |
| Onion | 1 Large, quartered | |
| Cherry tomatoes | 8 | |
| Rosemary sprig | 3 | |
Directions
Pierce potatoes in several places and set on oven rack as oven preheats to 375°.
Spread butter over bottom of a 12 by 15-inch rimmed baking pan.
Place chicken pieces, skin side down, in pan.
Arrange carrots, pattypan squash (leave whole), crookneck squash, peppers, garlic, onion, and tomatoes around chicken pieces.
Place rosemary sprigs on vegetables (or sprinkle vegetables with dry rosemary).
Roast, uncovered, in oven with potatoes for 45 minutes or until meat near thighbone is no longer pink when slashed and potatoes feel soft when squeezed.
Stir vegetables occasionally while roasting.
Transfer chicken to a large platter; carefully lift vegetables from pan with a slotted spoon and mound alongside chicken.
Spoon pan juices over vegetables; serve potatoes separately.
Spread butter over bottom of a 12 by 15-inch rimmed baking pan.
Place chicken pieces, skin side down, in pan.
Arrange carrots, pattypan squash (leave whole), crookneck squash, peppers, garlic, onion, and tomatoes around chicken pieces.
Place rosemary sprigs on vegetables (or sprinkle vegetables with dry rosemary).
Roast, uncovered, in oven with potatoes for 45 minutes or until meat near thighbone is no longer pink when slashed and potatoes feel soft when squeezed.
Stir vegetables occasionally while roasting.
Transfer chicken to a large platter; carefully lift vegetables from pan with a slotted spoon and mound alongside chicken.
Spoon pan juices over vegetables; serve potatoes separately.
Chef
