Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

Ingredients:

– 8 chicken drumsticks or thighs
– 1.5 lbs (680g) potatoes, cut into chunks
– 2 large carrots, sliced
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 1 red onion, cut into chunks
– 1 cup cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper (optional)
– Fresh parsley or green onions, chopped (for garnish)

Instructions:

1. **Preheat the Oven:**
– Preheat your oven to 425°F (220°C).

2. **Prepare the Chicken and Vegetables:**
– In a large mixing bowl, combine the olive oil, smoked paprika, thyme, rosemary, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
– Add the chicken drumsticks to the bowl and toss to coat them evenly with the seasoning mixture.
– Add the potatoes, carrots, bell peppers, and red onion to the bowl. Toss everything together until the vegetables are well coated with the seasoning.

3. **Arrange in Baking Dish:**
– Spread the chicken and vegetable mixture evenly in a large baking dish or roasting pan. Make sure the chicken pieces are on top of the vegetables so they cook evenly.

4. **Roast in the Oven:**
– Roast in the preheated oven for about 45-50 minutes, or until the chicken is fully cooked and the vegetables are tender and golden brown. Stir the vegetables halfway through the cooking time to ensure even roasting.

5. **Add Tomatoes:**
– About 10 minutes before the cooking time is up, add the halved cherry tomatoes to the baking dish. This will allow them to soften and become slightly roasted.

6. **Garnish and Serve:**
– Remove the dish from the oven and let it cool slightly. Garnish with chopped fresh parsley or green onions before serving.