pat's Recipe

Mediterranean Herb-Roasted Chicken

Category: Poultry

5 tsp chopped fresh rosemary
4 tsp chopped garlic
1/2 tsp salt
3 Tbsp lemon juice
1 Tbsp olive oil
1 1/2 tsp dried thyme
1/2 tsp dried savory or oregano
1/4 tsp pepper
3 medium red potatoes, cut into 8 wedges each
4 whole chicken leg portions
1 red bell pepper cut into 1 in wedges
1 medium zucchini, halved lengthwise, cut into 2 inch pieces

Heat oven to 375 degrees. Finely chop rosemary, garlic and salt together; place in small bowl. Stir in lemon juice, oil, thyme, savory and pepper.
Spray bottom of wide shallow roasting pan with cooking spray. Scatter potatoes and onions in pan; add chicken. Spoon 2 Tbsp of the herb mixture over chicken and vegetables in pan; toss to coat. Place chicken on top of potatoes and onion.
Bake 45 minutes. Remove from oven; baste with accumulated juices. Scatter peppers and zucchini around chicken; spoon remaining herb mixture over chicken and all vegetables. Bake 20-30 minutes or until chicken is browned and no longer pink in center.

4 servings