Monday, August 1, 2016

Roasted Chicken and Vegetables

Roasted Chicken and Vegetables
Recipe from: navywifecook
Image Credit: Mercedes
Roasted Chicken and Vegetables


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)


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

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