Roast Rosemary Chicken and Vegetables - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 8 small chicken drumsticks (about 1 3/4 lb)
- 4 large red potatoes, each cut in 8 wedges
- 2 large peppers
- 1 large red onion
- 2 tbsp. olive oil
- 3 tbsp. chopped fresh rosemary or 1 1/2 tsp dried
- 2 tbsp. chopped garlic
- 1/2 tsp. each salt and freshly ground pepper
- 1/2 c. pitted kalamata olives
- Serve with: balsamic vinegar to drizzle over chicken and vegetables
Instructions
- Position racks to divide oven in thirds. Heat oven to 500 °F. You'll need 2 rimmed baking sheets lined with nonstick foil.
- Distribute drumsticks, potatoes, peppers and onion evenly between pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and pepper and toss to turn and coat.
- Roast 30 minutes, stirring mixtures after 15 minutes, or until chicken is cooked and vegetables are tender.
- Arrange on platter; add olives.
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