Book Club Herb Roasted Chicken and Vegetables The Best Recipes

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Book Club Herb Roasted Chicken and Vegetables

"A crowd pleaser. Perfect for large get-togethers (double recipe) or just for a family dinner. Please note: I do no longer have a double oven, therefore 1 half of hour cook dinner time."

Ingredients :

1 cup olive oil
2 teaspoons ground thyme
2 teaspoons dried rosemary
2 teaspoons dried oregano
2 teaspoons paprika
2 tablespoons lime juice
1 entire bird, cut into 6 pieces - rinsed and dried with paper towels
2 onions, cut into 1-inch thick slices
1 pink bell pepper, reduce into 1-inch wide strips
2 cups broccoli florets
1 bunch fresh asparagus, 2-inch pointers best
6 cloves garlic, peeled
2 cups fingerling potatoes
salt and floor black pepper to taste

Instructions :

Prep : 20M	Cook : 6M	Ready in : 3H50M

Mix olive oil, thyme, rosemary, oregano, and paprika in a bowl. Divide herb mixture in 1/2, pouring half of into a separate bowl, and stir lime juice into one of the halves. Pour every 1/2 into a separate big plastic resealable bag. Place chook pieces into the bag with out the lime juice; squeeze excess air out of bag and seal.
Place onions and crimson bell peppers right into a resealable plastic bag and pour 1/2 the marinade containing lime juice into the bag. Place broccoli, asparagus, and garlic into another resealable plastic bag and pour ultimate lime juice marinade over veggies. Squeeze excess air from each baggage and seal. Refrigerate chicken and both luggage of vegetables at least 2 hours to in a single day.
Preheat oven to 400 ranges F (two hundred ranges C).
Transfer crimson bell peppers and onions to a baking dish; transfer broccoli, asparagus, and garlic to a separate baking dish. Bake both dishes of vegetables in the preheated oven for 20 minutes; stir and roast 10 extra minutes. Remove vegetables from oven.
Transfer marinated hen into a roasting pan, shaking off extra marinade and discarding used marinade. Scatter fingerling potatoes round fowl pieces. Roast chicken for 30 minutes and flip hen pieces and potatoes.
Distribute all the veggies into the roasting pan with the fowl pieces and potatoes. Roast till the chicken juices run clear, bird is no longer crimson inside, and an instantaneous-study meat thermometer inserted into the thickest piece of chicken reads as a minimum 160 stages F (70 stages C), about 30 more mins. Season to taste with salt and black pepper.

Notes :

You must watch you veggies and change prepare dinner time in keeping with your likes of doneness. I separate the onion from broccoli due to the fact I like my onions to be crispy on the edges, and the broccoli cooks a great deal faster.
The nutrients information for this recipe includes the total quantity of the marinade components. The real quantity of the marinade consumed will vary.
Reynolds® Aluminum foil may be used to hold food moist, prepare dinner it flippantly, and make easy-up less difficult.

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