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Cooking Pleasures February/March 2007

5 teaspoons chopped fresh rosemary
4 teaspoons chopped garlic
1/2 teaspoon salt
3 tablespoon olive oil
1 1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3 medium red potatoes, cut into 8 wedges each
2 medium onion, cut into wedges
4 whole chicken legs
1 pkg. multi colored mini sweet bell peppers, halved
1 medium zucchini, halved lengthwise, cut into 2 inch pieces

Heat oven to 375. Finely chop rosemary, garlic and salt together; place in small bowl. Stir in lemon juice, oil, thyme, oregano and pepper.

Spray bottom of wide shallow roasting pan with cooking spray. Scatter potatoes and onions in pan; add chicken. Spoon 2 tablespoons of the herb mixture over chicken and vegetables in pan; toss to coat. Place chicken on top of potatoes and onion.

Bake 45 minutes. Remove from oven; baste with accumulated juices. Scatter peppers and zucchini around chicken; spoon remaining herb mixture over chicken and all vegetables. Bake 20 to 30 minutes or until chicekn is browned and no longer pink in center.

Serve With
wild rice