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!
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.