Italian Rosemary Chicken and Vegetables

8 small chicken drumsticks (about 1 3/4 pounds)

4 large red potatoes, each cut in 8 wedges, wedges halved

2 large bell peppers, cut in 3/4 inch wedges

1 large red onion, cut into 1/2” thick slices

2 Tbsp olive oil

3 Tbsp chopped fresh rosemary

2 Tbsp chopped garlic

1/2 tsp salt

1/2 tsp pepper

1/4 cup pitted kalamata olives, cut in half

Heat oven to 500.  Line rimmed baking sheets (larger than 13x9) with foil.  Distribute chicken and veggies evenly in pan.  Drizzle with oil; sprinkle with rosemary, garlic, salt, and pepper and toss to turn and coat.  Roast 15 minutes.  Remove pans from oven.  Toss mixtures; return to oven and roast 15 minutes or until chicken is cooked through.  Sprinkle with olives.

Serves 4