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roasted-garlic-chicken-and-baby-vegetables

Roasted Garlic Chicken and Baby Vegetables

Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 25 minutes
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Servings

4 Servings

Ingredients

  • 1 chicken about 3½ pounds, cut into 8 pieces
  • 20 small fingerling potatoes or 10 large fingerling potatoes, halved
  • 10 baby carrots
  • 10 baby zucchini
  • 10 baby red bell peppers
  • ¾  cup extra virgin olive oil
  • 2 tablespoons prepared crushed garlic or fresh if unavailable
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • ½  teaspoon kosher salt

Instructions

  • Preheat oven to 375℉. Spray a roasting pan with non-stick cooking spray.
  • Rinse chicken and pat dry. Arrange in prepared pan.
  • Rinse potatoes, carrots, zucchini and peppers and place in a medium bowl. Add evoo, garlic, paprika, garlic powder and salt. Stir to mix.
  • Spoon vegetable mixture into the roasting pan, arranging the vegetables under and around chicken. Make sure chicken skin is coated with oil mixture. Pour any extra from the bowl to cover the skin.
  • Bake, uncovered, at 375℉ for 1 hour and 25 minutes, or until skin is slightly browned and crispy. Serve immediately.
  • Contributed by: Quick & Kosher, JAMIE GELLER