Thursday, April 21, 2016

Roasted Chicken and Vegetables

'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)


1 Heat oven to 400.

2. In a large Dutch oven, heat oil over medium-high heat.

2. Sprinkle chicken with salt and pepper. Cook chicken until golden brown, 6 to 7 minutes per side. Remove from pot and set aside.

3. 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.

4. Bake (uncovered) for 40-50 minutes.

5. Remove thyme; discard. To serve, remove chicken and toss vegetables with fresh herbs. Serve with the chicken.


All Images Copyrighted © 2016 The Kitchen Life of a Navy Wife

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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife