Roasted Chicken and Vegetables

Name: Roasted Chicken and Vegetables
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: American,
Ingredients: 1 1/2 tsps rosemary leaves; 1 tsp marjoram leaves; 1/2 tsp red pepper crushed; 1 tsp salt; 1 1/2 pounds red potatoes cut into 1-inch chunks; 1/2 pound carrots peeled and cut into 1-inch chunks; 2 tbsps olive oil; 2 tsps minced garlic; 4 bone-in chicken thighs (about 1 1/2 pounds)

Toss chicken thighs, potatoes and carrots with McCormick® spices and herbs for robust (and easy!) Mediterranean taste. Roast everything in the oven on a single sheet pan for easy clean-up.

15m

PREP TIME

45m

COOK TIME

438

CALORIES

9

INGREDIENTS

Servings: 4

Ingredients

1 1/2 teaspoons McCormick® Whole Rosemary Leaves
1 teaspoon McCormick® Marjoram Leaves
1/2 teaspoon McCormick® Crushed Red Pepper
1 teaspoon salt
1 1/2 pounds red potatoes, cut into 1-inch chunks
1/2 pound carrots, peeled and cut into 1-inch chunks
2 tablespoons olive oil
2 teaspoons minced garlic
4 bone-in chicken thighs, (about 1 1/2 pounds)

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 425°F. Mix spices and salt in a small bowl. Set aside.
2 Mix potatoes, carrots, olive oil, garlic and 2 tsp. of the spice mixture in a large bowl, tossing to coat. Arrange vegetables in single layer on large foil-lined shallow baking pan.
3 Rub chicken with remaining spice mixture. Place on top of vegetables. Roast 40 to 45 minutes or until chicken is cooked through. Stir vegetables before serving.