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Roasted Chicken Leg Quarters Recipe

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This recipe for Roasted Chicken Leg Quarters is from The Burroughs Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 2 1/2 lbs chicken leg quarters
1 pound red potatoes
1 C carrots, cut into large pieces
4 cloves garlic, chopped
1/2 C chopped onions
2 T Olive oil
2 small lemons, divided lemon zest & juice
2 t lemon zest
2 T lemon juice
1 1/2 t salt, divided
1 t pepper, divided
1 small stem rosemary
1 T butter
chopped fresh parsley for garnish optional
Directions:
Directions:
Preheat oven to 425º. Cut potatoes into quarters and place in bowl. Place cut carrots into the bowl. Place chopped garlic into bowl. Zest lemon and juice the lemon placing the zest and lemon juice into bowl. Coarsely chop fresh rosemary and place over the vegetables. Drizzle olive oil over vegetables and mix to coat vegetables evenly. Season vegetables with salt and pepper. Pour vegetables into a 9 x 13 inch pan. Spread out vegetables into a single layer. Cover pan with foil and bake for approx. 30 min. If desired, spread softened butter under chicken skin and then spread a light layer of butter on the outside of the chicken skin. Season buttered chicken with salt and pepper. Remove vegetables from oven, remove the foil and place the chicken over the vegetables skin side up. Roast chicken for approx. 30 min or until done and juices run clear.

 

 

 

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