Roast Chicken With Potatoes & Garlic |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Quick and easy dinner, but nice enough for company. Ingredients:
1 (3 1/2 lb) chicken, cut into 8 pieces |
1 lb small red potato, each cut into quarters |
1 small red pepper, cut into 1-inch pieces |
1 small yellow pepper, cut into 1-inch pieces |
1 whole head of garlic, cloves separated and unpeeled |
3 tablespoons olive oil |
1 1/2 teaspoons salt (to taste) |
1 teaspoon fresh ground black pepper (to taste) |
1 tablespoon dried rosemary, crushed |
Directions:
1. Preheat oven to 450 degrees Fahrenheit. In a 17 x11 1/2 roasting pan, toss the chicken pieces, potatoes, peppers, and garlic cloves with the olive oil, salt, pepper, and rosemary. Be sure chicken is skin-side up.
2. Roast chicken and vegetables 35 to 40 minutes, until juices run clear when thickest parts of chicken pieces are pierced with a tip of knife, and potatoes are tender. Remove chicken and vegetables to platter; cover and keep warm.
3. If you like, skim fat from drippings in pan, then add 1/4 cup hot water, stirring to loosen brown bits. Spoon drippings over chicken and vegetables.
4. Squeeze the garlic from the peels and eat it with the chicken, if you like.
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