Lunch: Roast Rosemary Chicken and Vegetables

Ingredients

8 small chicken drumsticks (about 1 3/4 lb)
4 large red potatoes, each cut in 8 wedges
2 large peppers
1 large red onion
2 tbsp. olive oil
3 tbsp. chopped fresh rosemary or 1 1/2 tsp dried
2 tbsp. chopped garlic
1/2 tsp. each salt and freshly ground pepper
1/2 c. pitted kalamata olives
Serve with: balsamic vinegar to drizzle over chicken and vegetables

Instructions

Position racks to divide oven in thirds. Heat oven to 500 °F. You'll need 2 rimmed baking sheets lined with nonstick foil.
Distribute drumsticks, potatoes, peppers and onion evenly between pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and pepper and toss to turn and coat.
Roast 30 minutes, stirring mixtures after 15 minutes, or until chicken is cooked and vegetables are tender.
Arrange on platter; add olives.

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