Roast Rosemary Chicken and Vegetables

Description
Makes 4 servings of roast rosemary chicken and vegetables.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 8 chicken drumsticks
 * 4 large red potatoes, each cut in 8 wedges, wedges halved
 * 2 large peppers, cut in ¾ inch wedges
 * 1 large red onion, cut in ½ inch thick slices
 * 2 tbsp olive oil
 * 3 tbsp chopped rosemary
 * 2 tbsp chopped garlic
 * ½ tsp each salt and ground pepper
 * ½ cup kalamata olives, cut in half

Directions

 * 1) Heat oven to 500 degrees.
 * 2) Distribute drumsticks, potatoes, peppers and onion between 2 rimmed baking sheets lined with nonstick foil.
 * 3) Drizzle with oil, sprinkle with rosemary, garlic, salt and pepper and toss to coat.
 * 4) Roast 30 min.
 * 5) Stirring mixtures after 15 min.
 * 6) Or until chicken is cooked and vegetables are tender.
 * 7) Arrange on platter, add olives.
 * 8) Serve with balsamic vinegar to drizzle over chicken and vegetables.