Rosemary Chicken & Vegetables

From Grandma G.
Rosemary is probably my favorite fresh herb- and this recipe highlights it best!

8 chicken drumsticks
4 large red potatoes, cut into wedges
2 large bell peppers, cut into 3/4" wedges
1 large red onion, cut into 1/2" wedges
2 T. olive oil
3 T. chopped fresh Rosemary
2 T. chopped garlic
1/2 tsp. each, salt and pepper
1/4 C. pitted, halved Kalamata olives
1/4 C. balsamic vinegar

Line 1 large baking sheet/jelly roll pan with foil.
place chicken and vegetables on pan, drizzle with olive oil; sprinkle Rosemary on top.
Add garlic, salt, and pepper. Toss to coat.

Roast 15 minutes @ 500*, remove from oven and toss mixture. Return to oven and continue baking until chicken is cooked through and veggies are tender, approximately 30 additional minutes.

Sprinkle with olives, and serve with balsamic vinegar.

{LDM}