Rosemary Chicken & Vegetables
Recipe Ingredients:
| 8 | small | chicken drumsticks (about 1 3/4 lb) |
| 4 | large | red potatoes, each cut in 8 wedges, wedges halved |
| 2 | large | peppers, cut in 3/4-in. wedges |
| 1 | large | red onion, cut in 1/2-in. thick slices |
| 2 | Tbsp | olive oil |
| 3 | Tbsp | chopped fresh rosemary |
| 2 | Tbsp | chopped garlic |
| 1/2 | tsp | salt |
| 1/2 | tsp | pepper |
| 1/4 | cup | pitted Kalamata olives, cut in half |
| balsamic vinegar |
Recipe Instructions:
| 1. | Preheat oven to 500F. Position racks to divide oven in thirds. Line two rimmed baking sheets with nonstick foil. |
| 2. | Distribute drumsticks, potatoes, peppers, and onion evenly between pans. Drizzle with oil; sprinkle with rosemary, garlic, salt, and pepper. Toss to turn and coat. |
| 3. | Roast pans 15 minutes; 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 balsamic vinegar. Yield: 4 servings |
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