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"For J's" Roasted Rosemary Chicken

2 1/2 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
teaspoon thyme or rosemary (fresh or dried)
1 1/2 teaspoon "For J's" Garlic Sea Salt
3 Tablespoons olive oil
several dashes fresh ground pepper

Preheat oven to 425 degrees.
Peel and slice garlic cloves in half.
Wash and quarter potatoes.
Wash and quarter bell peppers.
In a large bowl, add chicken and 1/2 teaspoon sea salt; mix well.
Add remaining ingredients including the remaining 1 teaspoon sea salt; mix well.
Place in lightly oiled 9x13" pan.
Roast uncovered for 30 minutes.
Stir and turn chicken and vegetables.
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.