Roasted Chicken and Vegetables
Source of Recipe
Maryana Vollstedt
List of Ingredients
2-1/2 T. butter
2 T. vegetable oil
2 large cloves garlic, minced
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. paprika
1 tsp. salt
1/4 tsp. freshly ground pepper
2 drops Tabasco sauce
1 chicken (3 to 3-1/2 pounds), quartered
3 large new potatoes (about 1-1/2 pounds), quartered
1 large onion, quartered
3 large carrots, peeled and sliced
1 small zucchini, unpeeled, halved lengthwise
1 c. fresh peas, or frozen peas, thawed
Chopped fresh parsley for garnish
Recipe
Preheat oven to 375*
Put butter, oil, garlic, thyme, basil, paprika, salt, pepper, and Tabasco sauce in a large roasting pan.
Place in oven.
When butter melts, stir ingredients together and spread evenly over bottom of pan.
Add chicken to pan and turn to coat all sides evenly with butter-herb mixture.
Remove chicken to a plate.
Add potatoes, onion, carrots, and zucchini and roll in butter-herb mixture.
Place chicken on top of vegetables.
Bake uncovered, about 50 minutes.
Add peas and cook until chicken is no longer pink in the center and vegetables are tender, about 10 minutes longer.
Transfer chicken to center of a warmed platter and place vegetables around chicken.
Sprinkle with parsley and serve immediately.
Serves 4 to 6
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