Tuesday, July 15, 2014

Roasted Chicken, Potatoes and Peppers

Roasted Chicken, Potatoes and Peppers

               You can never go wrong with Chicken and Veggies for dinner! Here's a simple, yet delicious roasted chicken recipe that is cooked with the sides of potatoes and peppers. I love when the whole meal can be cooked in one dish!!! I adapted this recipe from the December 2013 edition of Woman's Day Magazine.

Time: 40 minutes
Yield: 4 servings


2 Medium Sweet Potatoes (about 1 lb), peeled and cut into 2-in pieces
3 small Red Skin potatoes cut into 1 inch tick wedges
1 Green Bell Pepper, sliced
3 Tablespoons Olive Oil
Salt and Pepper
4 small Chicken legs - split into 4 thighs and 4 drumsticks
1 tablespoon fresh lime juice
2 tsp paprika
1/2 tsp ground cinnamon


■ Heat oven to 425 Degrees F

■ On a large rimmed baking sheet, toss the sweet potatoes, red skin potatoes and peppers with 2 tbsp oil and 1/4 tsp each of salt and pepper

■ In a large bowl, toss the chicken with the lime juice and remaining Tbsp oil, then the paprika and cinnamon

■ Nestle the Chicken pieces among the vegetables and roast until the chicken is cooked through and the vegetables are golden brown and tender, 25 to 30 minutes

** I cooked this in a baking dish instead of on a baking sheet which resulted in a longer cook time - 55-60 minutes.

I forgot the lemon juice in the previous pic!!!

                        I always use foil when baking in casserole dishes. The clean up is so much easier!!!

--Dr. April

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