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.
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