Roasted Chicken and Vegetables
Oct 9, 2006
A tempting one-dish meal -- with fennel, potatoes, and onion -- that's ready in just over an hour.
Advertisement - Continue Reading Below
large Red Onion
2 tbsp. olive oil
1 tbsp. chopped fresh thyme
1 1/4 tsp.
1/2 tsp. Ground black pepper
- Preheat oven to 450 degrees F. In 17" by 11 1/2" roasting pan, toss chicken and vegetables with olive oil; sprinkle with thyme, salt, and pepper.
- Roast 20 minutes; baste chicken and vegetables with any drippings in roasting pan. Roast 20 minutes longer, basting once, until juices run clear when chicken breasts are pierced with tip of knife. Remove chicken breasts to platter; cover and keep warm.
- Continue roasting 10 minutes longer or until juices run clear when remaining chicken pieces are pierced with tip of knife and vegetables are tender. Remove chicken and vegetables to platter with breasts.
- To drippings, add 1/3 cup hot water, stirring to loosen brown bits from bottom of pan. Spoon drippings over chicken and vegetables. Garnish with thyme sprigs.
Video: One Pan Chicken And Vegetable Recipe | Oven Roasted Chicken And Vegetables | Episode 148
Victoria’s Secret Angels Share Their Tricks For Valentine’s Day DateLooks
TBT: Remember When Justin Bieber Looked LikeThis
20 Awesome Hairstyles For Girls With Long Hair
13 Sinusitis Treatment Ideas
9 Ways To Dress Like Your Kid —And Look Cute Doing It
Kanye West Just Mentioned Taylor Swift in an Interview
Watch This Teen With Cancer Marry His High School Sweetheart in Gorgeous Hospital Ceremony
How to Manage Hair Loss During Chemotherapy
A Veterans Tour From Tragedy to Triumph: Brandons Story
7 Surprising Benefits Of Anxiety
Pregnant women to receive 120 good food’ grants
How To Take The Perfect Picture For Your Dating Profile
Hindenburg Mystery Solved After More Than 75 Years
Levi’s Line 8 Pop-Up Shop
Date: 06.12.2018, 11:44 / Views: 54593