Chicken Roasted on a Bed of Vegetables
Chicken Roasted on a Bed of Vegetables Ingredients (5 Servings)
- 5 lbs. of chicken drumsticks
- 1 jumbo yellow onion, peeled and sliced
- 1 zucchini, sliced
- 1 carrot, peeled and sliced
- 2 potatoes, peeled and cubed
- 2 jumbo tomatoes, cubed
- olive oil, to taste
- balsamic vinegar, to taste
- sea salt, to taste
- fresh ground black pepper, to taste
- parsley, to taste
- rosemary, to taste
Heat the oven to 425°F.
Arrange the sliced onion, zucchini, carrot, potatoes and tomatoes on the bottom of a baking dish.
Sprinkle with olive oil, balsamic vinegar, salt, pepper, and rosemary.
Rub the chicken drumsticks with olive oil, salt, and pepper.
Place the chicken drumsticks on top of the bed of vegetables.
Bake for an hour or until chicken is done.
Remove the chicken drumsticks and rest them on a serving platter.
Mix vegetables in the baking dish and roast for an additional 5-10 minutes longer.
Garnish the chicken drumsticks and vegetables with the parsley.