Chili Garlic Roasted Chicken with Potatoes and Carrots
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thecomfortofcooking.com
serves 4 Ingredients 1-1/2 lb. chicken drumsticks (about 4), bone-in, skin-on 1-1/2 lb. to 2 lb. chicken thighs (about 4), bone-in, skin-on 1 lb. whole baby red potatoes 1 lb. whole baby yellow potatoes 1 cup baby carrots 1/2 cup olive oil 1/4 cup Sherry Cooking Wine 1 teaspoon garlic powder 1/2 teaspoon chili powder 1/2 teaspoon onion powder 1/2 teaspoon kosher salt 1/4 teaspoon freshly cracked black pepper Chopped fresh parsley or cilantro, for garnish, optional |
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Preparation
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. Coat generously with nonstick cooking spray, or additional olive oil.
Arrange chicken pieces, potatoes and carrots together in the pan.
In a small bowl, combine olive oil, sherry, garlic powder, onion powder, salt and pepper. Whisk to blend thoroughly. Pour over the chicken and vegetables, rubbing in to coat evenly.
Bake for 1 hour, or until chicken is fully cooked and juices run clear, and vegetables are tender. Once cooked, remove chicken and vegetables to a serving platter.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. Coat generously with nonstick cooking spray, or additional olive oil.
Arrange chicken pieces, potatoes and carrots together in the pan.
In a small bowl, combine olive oil, sherry, garlic powder, onion powder, salt and pepper. Whisk to blend thoroughly. Pour over the chicken and vegetables, rubbing in to coat evenly.
Bake for 1 hour, or until chicken is fully cooked and juices run clear, and vegetables are tender. Once cooked, remove chicken and vegetables to a serving platter.