Roasted Garlic Chicken and Baby Vegetables
Contributed by: Quick & Kosher, JAMIE GELLER
You can use other seasonal mini vegetables-the smaller, the better. Gourmet restaurants serve 'em but anyone can. I find myself forgetting about the chicken and just eating these deliciously cute veggies by the spoonful!
Prep: 7 min
Total: 1 hr, 32 min
Yield: 4 servings
Based on 0 Reviews
Ingredients:
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1 chicken, about 3 1/2 pounds, cut into 8 pieces
20 small fingerling potatoes (or 10 large fingerling potatoes, halved)
10 baby carrots
10 baby zucchini
10 baby red bell peppers
3/4 cup olive oil
2 tablespoons prepared crushed garlic or fresh, if unavailable
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon kosher salt
Preparation:
- Preheat oven to 375 degrees F. Spray a roasting pan with non-stick cooking spray.
- Rinse chicken and pat dry. Arrange in prepared pan.
- Rinse potatoes, carrots, zucchini and peppers and place in a medium bowl. Add oil, garlic, paprika, garlic powder and salt. Stir to mix.
- Spoon vegetable mixture into the roasting pan, arranging the vegetables under and around chicken. Make sure chicken skin is coated with oil mixture. Pour any extra from the bowl to cover the skin.
- Bake, uncovered, at 375 degrees for 1 hour and 25 minutes, or until skin is slightly browned and crispy. Serve immediately.
This pot roast, with its heavenly onion flavor, will make a perfect Shabbat dinner to please the whole family. Great for a slow cooker and easy to make ahead.
Cherries and cherry preserves mix with smoky chipotle chilies to lend this grilled chicken an irresistible flavor.
