Chicken Roasted on a Bed of Vegetables
Ready in 1 hour 15 minutes
Serves : 4
2 pounds chicken thighs and drumsticks
a mix of vegetables (like onions; garlic, carrots, celery, potatoes and/or broccoli)
1-2 tablespoons balsamic vinegar
salt and pepper; to taste
fresh parsley; chopped
dried herbs (thyme; rosemary, oregano)
Heat the oven to 425°F.
Wash and prep your preferred vegetables and cut into bite-sized pieces.
Make a bed for the chicken pieces by arranging the vegetables on the bottom of a baking dish.
Sprinkle with olive oil, balsamic vinegar, salt, pepper and herbs.
Rub the chicken drumsticks and thighs with olive oil.
Sprinkle the chicken pieces generously with salt and pepper and place on top of vegetables.
Bake for an hour or until chicken is done.
Let the chicken pieces rest on a serving platter.
Mix vegetables in the baking dish and roast 5-10 minutes longer if needed.
Garnish with chopped fresh parsley.
By Sharon Gant