Avoid in­flam­ma­tion with Roasted Veg­eta­bles and Chicken

Thanks to the abun­dance of in­flam­ma­tion-tam­ing nu­tri­ents in root veg­eta­bles, gar­lic and onions, this fill­ing sup­per is a body-heal­ing feast!

Woman's World - - Your Good Health -

1 lb. pota­toes, cut into wedges 8 oz. baby car­rots 8 oz. beets, cooked, peeled, quar­tered 1 large onion, chopped 6 cloves gar­lic, minced 1 tsp. dried thyme 3/4 cup white wine 6 Tbs. ex­travir­gin olive oil Salt, pep­per 4 chicken leg quar­ters

Pre­heat oven to 400°F. In large roast­ing pan, mix potato wedges, baby car­rots, beets, onion and gar­lic. Sprin­kle with thyme; driz­zle with wine and oil, then sprin­kle with salt and pep­per. Sprin­kle chicken with salt and pep­per; ar­range in sin­gle layer over veg­eta­bles. Cover loosely with foil. Bake 15 min­utes. Re­move foil. Bake 25-30 min­utes un­til chicken juices are no longer pink when pierced with fork and veg­eta­bles ten­der. Makes 4 serv­ings.

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