What’s Cookin’? Roasted Chicken and Vegetables

This one dish meal is super easy and tastes wonderful!  Please excuse my estimated measurements – I’m not a fan of measuring my ingredients, I tend to go by how it looks. 🙂

Roasted Chicken and Vegetables

5 carrots – peeled and cut into 2-inch pieces
2 lbs. brussels sprouts* (about 20 medium-sized)
8 chicken pieces – legs & thighs
6 cloves garlic
2-3 T olive oil
5 sprigs of fresh rosemary
4-5 sprigs of fresh thyme
salt & pepper to taste

Preheat oven to 400 degrees.
In a 9 x 13 baking dish place carrots and brussels sprouts.  Place the chicken pieces on top of the vegetables.  Nestle the garlic cloves down in between the chicken pieces and vegetables.  Drizzle chicken and vegetables with olive oil.  Place rosemary and thyme in between the chicken and vegetables.  Sprinkle with salt and pepper.
Place in oven for 1 hour or until chicken and vegetables are done.

*Potatoes can be used instead of brussles sprouts.


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