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American: Rosemary Chicken & Vegetables -

Rosemary Chicken & Vegetables

Recipe Ingredients:

8smallchicken drumsticks (about 1 3/4 lb)
4largered potatoes, each cut in 8 wedges, wedges halved
2largepeppers, cut in 3/4-in. wedges
1largered onion, cut in 1/2-in. thick slices
2Tbspolive oil
3Tbspchopped fresh rosemary
2Tbspchopped garlic
1/4cuppitted 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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