Delicious, easy, and you can use just about any vegetable you want.
8 pieces of chicken – bone in, skin on
1/2 bag of baby carrots
2 large potatoes, peeled and chunked
1/2 green, red, yellow or orange pepper, seeded and chopped
2 Tbsp. olive oil
1/2 cup chicken broth
1 tsp. dried rosemary
1 tsp. tarragon
1 tsp. salt
1 tsp. pepper
Heaping Tbsp. minced garlic
Sprinklings of hot pepper flakes – optional
Preheat your oven to 425 degrees. Place all the ingredients, up to the oil into a roasting pan. In a separate bowl, whisk together the oil, broth and spices; drizzle over the pan and with your hands mix well and place chicken skin side down.
Cook for 1 hour, or until chicken is done.