Roasted-Chicken-Leg-Quarters
I love to roast chicken leg quarters, they are so easy to prepare. You can put prepare these in just about an hour. You can roast these with a variety of vegetables, here I have roasted these with red potatoes, garlic, carrots, radishes, lemon, and I added a little fresh rosemary. You can use anything root vegetables that you have on hand.
Ingredients
| Chicken leg quarters | 2 1/2 Pound | |
| Red potatoes | 1 Pound , cut in halves (small) | |
| Baby carrots | 1 Cup (16 tbs) , cut the tops off | |
| Radishes | 1 Cup (16 tbs) , cut the tops off | |
| Garlic cloves | 4 , chopped finely | |
| Chopped shallots/Chopped onions | 1/2 Cup (8 tbs) | |
| Olive oil | 2 Tablespoon | |
| Lemon zest | 2 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Salt | 1 1/2 Teaspoon (divided) | |
| Ground black pepper | 1 Teaspoon (divided) | |
| Rosemary stalks | 1 Small | |
| Butter | 1 Tablespoon (Optional) |
Directions
GETTING READY
1. Preheat the oven to 425 F.
2. Using a sharp knife cut the tops off the carrots and radishes, cut potatoes in halves.
3. Finely chop garlic, onion and roughly chop rosemary.
MAKING
4. In a bowl, put together carrots, radishes, red potatoes, garlic, olive oil, lemon zest, juice and squeezed lemons, salt, pepper and rosemary.
5. Stir and mix to coat the vegetable with oil and herbs, and transfer them into a baking dish.
6. Spread the vegetables, cover the dish with foil and bake for 35 minutes.
7. Smear butter over the chicken and under the skin and season with salt and pepper.
8. Remove the baking dish from the oven, remove foil and place chicken over the vegetables and bake for 35 to 40 minutes or until clear juices are released, when toothpick is pierced in chicken.
9. Remove the baking dish from oven and rest for 5 to 10 minutes.
SERVING
10. Serve the chicken with vegetables garnished with parsley as desired.
Recipe Summary
Nutrition Facts
Serving size
Calories 559Calories from Fat 192
% Daily Value*
Total Fat 22 g33.8%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol
Sodium 1008 mg42%
Total Carbohydrates 30 g10%
Dietary Fiber 3 g12%
Sugars 3 g
Protein 61 g122%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
