Roasted Rosemary Chicken Drumsticks and Vegetables

This is a triple duty meal. You will use half of the drumsticks to make Chicken Noodle Soup and half of the potatoes, pepper, onion mix to go into the Beef, Cheddar and Potato Pie.  If you don’t want to use the leftovers for other meals, cut the recipe in half.

16 chicken drumsticks (about 5 lb.)
8 large red potatoes, cut in large cubes
2 large peppers, cut in 3/4-in. wedges
1 large red onion, cut in ½-in.-thick slices
2 tablespoon olive oil
3 tablespoon chopped fresh rosemary or 1½ teaspoon dried
2 tablespoon chopped garlic
½ teaspoon each salt and freshly ground pepper
½ cup pitted Kalamata olives, cut in half

Directions
1. Position racks in the oven to divide oven in thirds. Heat oven to 500°F. You’ll need 2 rimmed baking sheets lined with nonstick foil.
2. Remove most of skin from drumsticks. Distribute drumsticks, potatoes, peppers and onion evenly between 2 pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and pepper and toss to turn and coat.
3. Roast 30 minutes, stirring mixtures after 15 minutes, or until chicken is cooked and vegetables are tender.
a. For triple duty meals: remove ½ of the potatoes, onion, peppers place in a tightly covered container and place in the refrigerator. Also, remove 8 chicken drumsticks; store another tightly covered container in the refrigerator.
4. Arrange on the chicken and potatoes on a platter; add olives and serve. Serves 4-6.

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