Description Edit

Makes 4 servings of roast rosemary chicken and vegetables.

Ingredients Edit

Directions Edit

  1. Heat oven to 500 degrees.
  2. Distribute drumsticks, potatoes, peppers and onion between 2 rimmed baking sheets lined with nonstick foil.
  3. Drizzle with oil, sprinkle with rosemary, garlic, salt and pepper and toss to coat.
  4. Roast 30 min.
  5. Stirring mixtures after 15 min.
  6. Or until chicken is cooked and vegetables are tender.
  7. Arrange on platter, add olives.
  8. Serve with balsamic vinegar to drizzle over chicken and vegetables.

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