MEDITERRANEAN HERB ROASTED CHICKEN · Mar 17, 05:56 PM by Michele Roper
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
SPINACH FETTUCCINE WITH SAUTEED VEGETABLES, ARTICHOKE HEARTS AND SHREDDED MOZZARELLA CHIPOTLE CASHEW CHICKEN WITH BROWN RICE