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Rosemary Chicken with Potatoes & Peppers

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8 small chicken drumsticks (about 1 3/4 lb.)
4 large red potatoes, cut in 1 ½ inch pieces
2 large red or yellow peppers, cut in wedges
1 large red onion, cut in ½ inch slices
3 Tbsp. olive oil
4 Tbsp. chopped fresh rosemary
2 tsp. Mansmith’s Garlic Stuff
2 tsp. Mansmith’s Crusting Rub
¼ C. pitted Kalamata olives, cut in half
balsamic vinegar

Heat oven to 475ºF. Position racks to divide oven in thirds. Line two rimmed baking sheets with foil. Spray foil with non-stick spray. Divide chicken, potatoes, peppers and onion evenly between pans. Drizzle with oil and sprinkle with rosemary, Garlic Stuff and Crusting Rub. Toss to coat. Roast for 20 minutes, remove pans from oven and turn chicken and toss vegetables again. Roast for another 20 minutes or until chicken is cooked and vegetables are tender. Transfer to serving platter, sprinkle with olives and drizzle with balsamic vinegar.