Rosemary Chicken & Vegetable |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
3 tablespoon(s) chopped fresh rosemary |
2 tablespoon(s) chopped garlic |
1/2 teaspoon(s) each salt & pepper |
2 large banana peppers, cut in thin wedges |
1 large red onion, sliced |
4 large red potatoes, cut in 8 wedges, wedges halved |
2 tablespoon(s) olive oil |
1/4 cup(s) pitted kalamata olives, cut in half |
8 skinless, boneless chicken breast |
Directions:
1. ) Heat oven to 500*. Position racks to divide oven in thirds. Will need 2 rimmed backing sheets lined w/ nonstick foil.
2. ) Distribute drumsticks, potatoes, peppers and onion evenly b/w pans. Drizzle with oil; sprinkle w/ rosemary, garlic, salt and pepper. Toss to turn & coat.
3. ) Roast pans 15 mins; remove from oven. Gently toss mixtures on pans, return to oven and roast 15 minutes longer, or until chicken is cooked through and vegetables are tender.
4. ) Arrange on serving platter; sprinkle with olives. Serve drizzled with vinegar. (To reduce fat and cholesterol, remove skin from chicken before eating).
5. calories
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