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| Recipe from: navywifecook Image Credit: Mercedes |
Roasted
Chicken and Vegetables
Ingredients:
1/4 cup olive
oil
1 whole
chicken, cut into pieces
1 1/2 teaspoons
salt
1 teaspoon
pepper
5 garlic
cloves, smashed
1/4 cup dry
white wine
1/4 cup lemon
juice
2 (8 oz)
packages baby carrots
10 radishes,
halved
4 sprigs
fresh thyme
1 cup chopped
fresh herbs (such as parsley, dill, mint or basil)
Directions:
Heat oven to
400.
In a large Dutch oven, heat oil over
medium-high heat.
Sprinkle
chicken with salt and pepper.
Cook chicken
until golden brown, 6 to 7 minutes per side.
Remove from pot and set aside.
Add garlic to
the pan and cook for 1 minute.
Stir in wine
and lemon juice.
Add carrots,
radishes and thyme to the pot and top with the chicken.
Bake
(uncovered) for 40-50 minutes.
Remove thyme;
discard. To serve, remove chicken and toss vegetables with fresh herbs.
Serve
with the chicken.
Read
more and enjoy this amazing recipe and many more when visiting navywifecook
Source: Taste of the South
Magazine
