When your name starts with "Spectacular," there are some expectations you should live up to, and this recipe from Gooseberry Patch Cookbook Good for You succeeds!
Tall Guy LOVED this mix of chicken and veggies, and we both discovered our love of roasted potatoes. We have had several servings of them since I made this meal!
The hardest , time-consuming part of the dish is cutting up all the veggies and chicken!
Lisa Engwell from Bellevue, Nebraska, your recipe is now on my family's list of Favorite Supper Choices!
Here is how you can make it yourself:
2 sweet potatoes, peeled and coarsely chopped
4 redskin potatoes, coarsely chopped
4 plum tomatoes, cut into wedges
1 green pepper, coarsely chopped (I had a red pepper on hand,
so I used it,)
1/4 C. olive oil
4 t. seasoned salt
2 t. garlic pepper seasoning
2 t. dried basil
3 1/2 lbs. chicken, cut up
Combine vegetables in a bowl and set aside. Mix olive oil and seasonings in a small bowl; drizzle half of the mixture over vegetables and toss to coat well. Spread vegetables on a lightly oiled 15"x10" jelly roll pan. Arrange chicken on top of vegetables ; brush with remaining olive oil mixture. Bake, uncovered, at 400 degrees for 45-50 minutes, until vegetables are tender and chicken is crisp, golden, and juices run clear.
Makes 6 servings.
If this recipe sounds as heavenly to you as it did to me, please leave a comment so I can put your name in the drawing for a free copy of Gooseberry Patch Cookbook Good for You. You can also comment on the previous recipes posted earlier this week. Part 1: 3 Yummy Dips Part 2: Heart Breakfast Quinoa. If I have the time, I may post one more recipe! Stay tuned!