Recipes

Roasted Rosemary Chicken

Servings: 6

INGREDIENTS

  • 2½ lbs boneless skinless chicken thighs
  • 4-6 cloves garlic
  • 3-5 new or red potatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 yellow onion
  • ½ teaspoon thyme or rosemary (fresh or dried)
  • 1½ teaspoon ForJ's Garlic Sea Salt
  • 3 Tablespoons olive oil
  • several dashes fresh ground pepper

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Peel and slice garlic cloves in half.
  3. Wash and quarter potatoes.
  4. Wash and quarter bell peppers.
  5. In a large bowl, add chicken and ½ teaspoon sea salt; mix well.
  6. Add remaining ingredients including the remaining 1 teaspoon sea salt; mix well.
  7. Place in lightly oiled 9x13" pan.
  8. Roast uncovered for 30 minutes.
  9. Stir and turn chicken and vegetables.
  10. Roast for another 15 to 20 minutes until chicken is done.

[Variation] Use Yukon Gold potatoes or add sweet potatoes or squash in place of some of the potatoes.

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