Recipe: Roast Chicken and Vegetables

ROAST CHICKEN AND VEGETABLES
Source: Pacific Fresh: Great Recipes from the West Coast by Maryana Vollstedt
Servings: 4

Gather around the table for this cozy meal of comfort food. Chicken and vegetables are seasoned with oil and herbs and baked together in one pan for an easy oven dinner.

2 1/2 tablespoons butter or margarine
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon dried thyme, crumbled
1 teaspoon dried basil, crumbled
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 drops Tabasco sauce
I chicken, about 3 1/2 pounds, cut into serving pieces
3 large new potatoes, about 1 1/2 pounds, cut in half lengthwise
1 large yellow onion, quartered
3 large carrots, cut into 2-inch pieces
1 zucchini, cut lengthwise into quarters
1 cup fresh or thawed frozen peas
Chopped fresh parsley, for garnish

Preheat oven to 375 degrees F.

Combine butter, oil, garlic, thyme, basil, paprika, salt, pepper, and Tabasco in a large roasting pan. Place in oven. When butter melts, mix with seasonings and spread evenly over pan bottom. Add chicken to pan and turn to coat all sides evenly with butter mixture. Turn chicken pieces skin side up. Add potatoes, onion, and carrots, and roll in seasoned butter.

Bake, uncovered, 20 minutes.

Reduce oven temperature to 350 degrees F and turn vegetables.

Add zucchini and bake, uncovered, 30 minutes longer.

Add peas and cook until chicken and vegetables are tender, about 10 minutes longer.

Transfer chicken to center of a warmed platter and surround with the vegetables. Sprinkle with parsley. Serve immediately.