Oven-Fried Chicken and Vegetables
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FROM: - Woman's Day Magazine NOTE - If you started early in the day, refrigerate the uncooked chicken for this recipe and cover the pan of oiled potatoes and carrots, until ready to assemble tonight's dinner.
Lightly grease a jelly-roll pan. Have a 13 x 9-inch baking pan ready.
Mix reserved minced garlic with 1 tablespoon olive oil. Brush on remaining 4 uncooked chicken thighs and drumsticks.
Mix in a food storage bag; 3/4 cup packaged plain bread crumbs, 2 tablespoons grated Parmesan cheese, 1/2 teaspoon Italian seasoning, and 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add chicken, seal bag and shake to coat evenly. Arrange on prepared pan.
Bake on lower oven rack in 400 degree oven 40 minutes, turning chicken every 10 minutes.
Cut 2 pounds scrubbed baking potatoes in 6 wedges each. Put in baking dish. Add reserved cut-up carrots and 1 tablespoon olive oil. Stir vegetables to coat. Sprinkle with 1/2 teaspoon each salt and pepper.
Put pan on middle oven rack. After 15 minutes, add reserved cut-up zucchini. Bake 15 minutes longer until chicken is opaque near the bone and vegetables are tender.
Serves 4