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Chili-Garlic Roasted Chicken with Potatoes & Carrots

5 from 2 votes
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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1-1/2 lb. chicken drumsticks (about 4), bone-in, skin-on
  • 1-1/2 lb. to 2 lb. chicken thighs (about 4), bone-in, skin-on
  • 1 lb. whole baby red potatoes
  • 1 lb. whole baby yellow potatoes
  • 1 cup baby carrots
  • 1/2 cup olive oil
  • 1/4 cup Holland House Sherry Cooking Wine
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • Chopped fresh parsley or cilantro, for garnish, optional

Method
 

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. Coat generously with nonstick cooking spray, or additional olive oil.
  2. Arrange chicken pieces, potatoes and carrots together in the pan.
  3. In a small bowl, combine olive oil, sherry, garlic powder, onion powder, salt and pepper. Whisk to blend thoroughly. Pour over the chicken and vegetables, rubbing in to coat evenly.
  4. Bake for 1 hour, or until chicken is fully cooked and juices run clear, and vegetables are tender. Once cooked, remove chicken and vegetables to a serving platter.
  5. Enjoy!

Notes

Disclosure: This is a recipe created for Holland House Cooking Wines and Vinegars. I was compensated for my time but all opinions are my own.