Ingredients
4
small red potatoes, quartered
3
carrots, peeled and cut into chunks
1
1/2 tbsp chopped fresh rosemary
2
tsp chopped fresh thyme
1/2
tsp freshly ground black pepper
Directions
2.
Place the potatoes, and carrots in the pyrex.
3.
Coat with olive oil and sprinkle with 1 tablespoon rosemary, 1 teaspoon thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
4.
Bake at 425 F for 20 minutes
5.
In the mean time, sprinkle chicken with 1 1/2 teaspoons chopped rosemary, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
6.
Put a sprig of rosemary in between the skin and meat of the chicken.
7.
Add the chicken to the vegetables in the oven.
8.
Bake at 400 F for another 35 minutes.
9.
When you serve, take out the rosemary sprigs.
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