Roast Rosemary Chicken and Vegetables

ROAST ROSEMARY CHICKEN & VEGETABLES

8 chicken drumsticks 4 large red potatoes, each cut in 8 wedges, wedges halved 2 large peppers, cut in 3/4 inch wedges 1 large red onion, cut in 1/2 inch thick slices 2 tbs olive oil 3 tbs chopped rosemary 2 tbs chopped garlic 1/2 tsp each salt and ground pepper 1/2 cup Kalamata olives, cut in half

Heat oven to 500 degrees.* Distribute drumsticks, potatoes, peppers and onion between 2 rimmed baking sheets lined with nonstick foil. Drizzle with oil, sprinkle with rosemary, garlic, salt and pepper and toss to coat.

Roast 30 min. stirring mixtures after 15 min. or until chicken is cooked and vegetables are tender. Arrange on platter, add olives. Serve with balsamic vinegar to drizzle over chicken and vegetables. MAKES 4 SERVINGS OF ROAST ROSEMARY CHICKEN & VEGETABLES.*

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 * Catsrecipes Y-Group