Rosemary Chicken and Vegetables

 

Ingredients:

1 whole chicken, cut into pieces

1 1/2 tsp fresh rosemary, chopped or

1 tsp dried rosemary, crushed

salt and pepper, to taste

3 medium size potatoes

2 medium size carrots

2 medium size yellow onion

5 garlic cloves, unpeeled

2 tbsp olive oil

rosemary sprigs, for garnish

Directions:

1. Arrange chicken pieces in a roasting pan. Sprinkle chicken pieces with rosemary, salt and pepper.

2. Cut each potato and carrots into quarters, and cut onions into wedges.

3. In a large bowl, toss potatoes, carrots , onion and garlic with olive oil, 1 tsp salt and 1/2 tsp pepper until all vegetables are well coated. Arrange vegetables around chicken pieces in roasting pan.

4. Roast chicken and vegetables for 50 minutes, basting occasionally with pan drippings, until chicken are golden and tender.

5. Transfer chicken and vegetables in a serving platter, spoon drippings over the chicken and garnish with rosemary sprigs.