Chili-Garlic Roasted Chicken with Potatoes & Carrots
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
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.
Arrange chicken pieces, potatoes and carrots together in the pan.
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.
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.
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.
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