Roasted Chicken & Veggies


  • 3 lbs chicken pieces
  • 1 each green & red pepper, cut into rings
  • 2 zucchini, cut into 1-inch pieces
  • 2 med onions, cut into 4 wedges each
  • 4 small potatoes, halved
  • 4 carrots, cut into 1-inch pieces
  • 2 celery ribs, cut into 1-inch pieces
  • 1 can (14.5 ounces) diced tomatoes
  • Salt and pepper
  • 1 tsp paprika

Instructions:

  1. Preheat oven to 375° F.
  2. Line a 9×13 inch shallow roasting pan with heavy-duty foil.
  3. Arrange chicken, peppers, zucchini, onions, potatoes, carrots and celery on the foil.  Pour tomatoes over and season with salt, pepper and paprika.  Cover pan with foil and cook for 1 hour or until vegetables are tender.
  4. Lift foil and baste with juices.  Continue roasting uncovered for 45 minutes longer, or until chicken is tender and browned.

Serves 4.