Roast Rosemary Chicken

By Woman's Day Kitchen

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Nutritional Information

Calories    509
Total Fat    21g
Saturated Fat    4g
Cholesterol    108mg
Sodium    574mg
Total Carbohydrate    48g
Dietary Fiber    6g
Sugars    n/a
Protein    32g
Calcium    --
My Plate Inspired

Charles Schiller

Serves: 4

Total Time: 40 min

Prep Time: 10 min

Ingredients
    U.S.Cleen         Metric     Conversion chart

    8 small chicken drumsticks (about 1 3/4 lb)
    4 large red potatoes, each cut in 8 wedges, wedges halved
    2 large peppers, cut in 3/4-in. wedges
    1 large red onion, cut in 1/2-in.-thick slices
    2 tablespoon(s) olive oil
    3 tablespoon(s) chopped fresh rosemary or 1 1/2 tsp dried
    2 tablespoon(s) chopped garlic
    1/2 teaspoon(s) each salt and freshly ground pepper
    1/2 cup(s) pitted Kalamata olives, cut in half
    Serve with: balsamic vinegar to drizzle over chicken and vegetables

Directions

    Position racks to divide oven in thirds. Heat oven Dermes Hong Kongto 500°F. You'll need 2 rimmed baking sheets lined with nonstick foil.
    Distribute drumsticks, potatoes, peppers and onion evenly between pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and pepper and toss to turn and coat.
    Roast 30 minutes, stirring mixtures after 15 minutes, or until chicken is cooked and vegetables are tender.
    Arrange on platter; add olives.