Selma IGA Recipes
https://selma.iga.com/Recipes/Detail/3728/Roasted_Chicken_Thighs_and_Vegetables
Roasted Chicken Thighs and Vegetables
Yield: 4 main dish servings
Preparation Time: 10 min; Total Time: 1 hour 10 min
Ingredients
| 1/2 | teaspoon | salt | |
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| 3/4 | teaspoon | crushed and dried rosemary leaves | |
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| 3/4 | teaspoon | freshly ground black pepper | |
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| 1 | pound | small red potatoes, unpeeled and each cut in half | |
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| 2 | large carrots, cut into 3 inch pieces | ||
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| 1 | jumbo onion, cut into 8 wedges | ||
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| 12 | cloves | garlic, unpeeled | |
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| 2 | Tablespoons | olive oil | |
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| 8 | medium boneless skinless chicken thighs (about 2 pounds) | ||
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| 1 | medium red pepper, cut into 6 wedges | ||
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| 1 | medium green pepper, cut in 6 wedges | ||
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| 1/2 | cup | hot water | |
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Directions:
Preheat oven to 425 degrees F.
Combine salt, rosemary and black pepper in a small bowl.
In a gallon size sealable plastic bag, toss potatoes, carrots, onion and whole garlic cloves with olive oil and HALF of the seasoning. Pour contents onto a 15-1/2 x 10-1/2 inch roasting pan. Cover with foil and roast vegetables 15 minutes. Remove pan from oven; uncover.
Add chicken and pepper wedges to the vegetables on the roasting pan. Sprinkle remaining seasoning over the chicken. Roast uncovered 25 minutes; stir vegetables and chicken to brown evenly.
Continue to roast 15 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife. Remove chicken and vegetables and cover to keep warm.
Add 1/2 cup hot water to roasting pan, stirring to loosen brown from bottom. Spoon sauce over chicken and vegetables to serve. If desired, cut through the skin of each garlic clove and spread the soft sweet tasting garlic over chicken and vegetables.
Please note that some ingredients and brands may not be available in every store.
Selma IGA Recipes
https://selma.iga.com/Recipes/Detail/3728/Roasted_Chicken_Thighs_and_Vegetables
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