Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

TUSCAN CHICKEN AND VEGETABLES




Source of Recipe


Unknown, SUBMITTED BY: ldyolake


List of Ingredients




1 whole chicken, cut into 8 pieces
4 garlic cloves, finely chopped
1 tbsp rosemary, chopped
1/2 cup olive oil
1 carrot, peeled and cut into 1" pieces
4 medium red potatoes, cut in half
1 zucchini, cut in 1" pieces
1 medium red onion, cut into wedges
Salt and pepper to taste


Recipe



~Rinse chicken in cold water and pat dry with paper towels.
~Place chicken in large mixing bowl.
~Toss chicken with 1/4 cup of the olive oil, rosemary, and garlic.
~Transfer to a covered container and marinate overnight in refrigerator.
~The next day, pre-heat oven to 425° F.
~Arrange chicken on a baking sheet so the pieces are skin side up and not touching each other .
~Season chicken with salt and pepper place in oven.
~Cook for 40-50 minutes, or until an internal temperature of 165° F is reached. Check the chicken temperature by inserting a meat thermometer into the thickest part of the breast and/or thigh.
~While the chicken is baking, boil the carrots and potatoes until slightly tender.
~Toss the vegetables with 1/4 cup of olive oil and season well with salt and pepper.
~Transfer the vegetables to a cookie tray and bake for 15-20 minutes, until they achieve a nice roasted brown color. Arrange chicken and vegetables on large platter and serve.

Serves 4-6 people.