Roasted Chicken with Veggies
Ingredients
- 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
- Preheat oven to 375° F.
- Line a 9x13 inch shallow roasting pan with heavy duty foil.
- 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.
- Lift foil and baste with juices. Continue roasting uncovered for 45 minutes longer, or until chicken is tender and browned.