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Roasted Chicken and Vegetables

MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Poultry
Recipe Preparation Level: moderate
    By Carole Kotkin co-author of MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere

    Let each person cut through skin of each garlic clove and spread some soft, sweet-tasting garlic on chicken and vegetables.

    1 large whole head garlic
    1 3-1/2 pound broiler-fryer, cut up
    4 medium-sized red potatoes, cut in half
    3 small zucchini, cut crosswise in half
    6 large mushrooms, cut in half
    2 tablespoons olive oil
    1 tablespoon chopped fresh rosemary or 1-1/2 teaspoons dried rosemary
    2 teaspoons salt
    1/2 teaspoon freshly ground black pepper
    6 fresh baby artichokes, cut in half or frozen artichokes
    8 ounces fresh asparagus, woody ends snapped off, and cut diagonally into 2-inch pieces

    Preheat oven to 425 degrees. Remove any loose papery skin from garlic; separate garlic head into cloves. In large roasting pan, place garlic
    cloves and chicken pieces, skin side up. Bake uncovered 15 minutes. Toss vegetables, rosemary, salt and pepper together in a bowl. Arrange
    vegetables around chicken pieces. Bake 40 minutes, basting with drippings often. Cook baby artichokes in boiling water to cover for 10 minutes, or
    until almost tender (frozen artichokes do not have to be par boiled). Add artichokes and asparagus to roasting pan and bake 5 minutes longer or until
    vegetables are tender and brown and juice runs clear when chicken is pierced with a knife. Arrange vegetables and chicken on a large platter.
    Separate fat from drippings; discard fat. Stir 1/2 cup water into the juice remaining in roasting pan. Over medium heat stir with a wooden spoon
    to loosen any brown bits from bottom of pan. Pour juice over chicken and vegetables on platter. Garnish platter with fresh rosemary. Serves 6.

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