Watershed Four Peel Recipe
Make Watershed Four Peel Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Peel Mixture
Method
Preparation of Chicken
- 1
Marinate the Chicken
In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, chopped rosemary, salt, and black pepper. Place the chicken thighs into the marinade, ensuring they are well-coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for better flavor.
- 2
Preheat the Oven
Preheat your oven to 400°F (200°C). This ensures a nice, crisp finish on the chicken and vegetables.
Preparation of Vegetables
- 3
Prepare the Vegetables
In a separate bowl, combine the sweet potato wedges, sliced red bell pepper, sliced zucchini, and onion wedges. Drizzle with balsamic vinegar, and toss to coat evenly. Set aside.
Cooking
- 4
Arrange and Roast
In a large roasting pan, arrange the marinated chicken thighs skin-side up. Surround them with the prepared vegetable mixture. Drizzle any remaining marinade over the vegetables.
- 5
Roast in the Oven
Place the roasting pan in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized.
- 6
Serve
Once cooked, remove from the oven and let rest for 5 minutes before serving. Enjoy your Watershed Four Peel dish warm!