Chicken Roasted on a Bed of Vegetables


Chicken Roasted on a Bed of Vegetables (4 Servings)

  • 5 lbs. of chicken drumsticks
  • 1 jumbo yellow onion, peeled and sliced
  • 2 potatoes, peeled and cubed
  • 1 zucchini, sliced
  • 1 carrot, peeled and sliced
  • 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


Preheat the oven to 425°F.

Arrange the sliced onion, zucchini, carrot, potatoes and tomatoes on the bottom of a baking dish.

Sprinkle the ingredients with olive oil, balsamic vinegar, salt, pepper, and rosemary.

Rinse off the chicken drumsticks with warm water.

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.

Buon Appetito!

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