Poultry
Gluten-Free

Roasted Chicken and Vegetable Pan Draft

Name: Roasted Chicken and Vegetable Pan
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: olive oil; 3⅓ lb chicken (1 chicken cut into 8 pieces); 2¼ lb potatoes, cut into large chunks; 3 red onions, cut up; 16 cloves garlic; 3 red bell peppers, quartered; ½ cup chopped parsley; salt

Cut-up chicken with potatoes, red onions, lots of garlic and red peppers, roasted in olive oil at high heat, and I scatter parsley over it just before serving.

Prep20 min
Cook45 min
Total1 hr 5 min
KashrutMeat

How I make it

Preheat the oven to 425°F (220°C).
Spread the chicken, potatoes and the other vegetables, except the parsley, in two baking pans.
Coat everything with olive oil and sprinkle with salt.
Roast for 45 minutes.
Take out of the oven, sprinkle with the parsley and serve.

What I've learned

The less crowded the chicken and vegetables are, the better, so I split them between two pans.

Source: ChefEf (chefef.com)

Roasted Chicken and Vegetable Pan Draft

What you need

How I make it

What I've learned