Roasted Chicken & Vegetables (modified from Good Housekeeping)
1 lb red potatoes, unpeeled & cubed (I use about 8 small potatoes)
2 large carrots, peeled & cut into chunks
1 large onion, cut into wedges
1 T. pre-minced garlic
3 T. olive oil
2 tsp. salt
1 tsp. dried rosemary leaves, crushed
1 tsp. coarsely ground black pepper
4 chicken breasts (I sometimes cut the chicken into strips, but it is best to leave them whole so they don't get too dried out)
1 red pepper, cut into chunks
1 green pepper, cut into chunks
2 small zucchini, cut into chunks (I've also used yellow squash)
Preheat oven to 425 degrees. Lightly grease a 15 1/2" x 10 1/2" roasting pan (I just use a 9x13 baking dish). In a large bowl combine potatoes, carrots, onion, garlic, 1 T. olive oil, 1 tsp. salt, 1/2 tsp. rosemary leaves, and 1/2 tsp. black pepper; toss to coat. Pour into roasting pan. Cover with foil; roast vegetables 20 minutes.
Meanwhile in the same large bowl combine chicken, red & green pepper, zucchini, and remaining olive oil and spices; toss to coat. Remove pan from oven; uncover. Add chicken mixture to roasting pan; stir gently to combine (I use tongs to toss the mixture and then place the chicken breasts on top of the vegetables). Roast, uncovered for 25 minutes; stir chicken and vegetables to brown evenly.
Roast 25 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife.
Serves 4, but is great as leftovers!