Ingredients

The following ingredients have 4 Servings
  • 1 pound red potatoes
  • 1 cup chopped carrots
  • 1 cup radishes (halved)
  • 4 teaspoons chopped garlic
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1 large lemon or two small lemons (sliced)
  • 1 small rosemary stem (coarsley chopped)
  • 2 tablespoons chopped parsley (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • salt, to taste (divided use)
  • ground black pepper, to taste (divided use)
  • 2 1/2 pounds chicken leg quarters
  • 1/2 cup chopped onions (or chopped shallots)

Instruction

  • Preheat the oven to 425°F.
  • Place the potatoes, carrots, radishes, garlic, lemon zest, lemon juice, lemon slices, rosemary, and parsley into a bowl.
  • Drizzle olive oil over the vegetables and mix until they are evenly coated.
  • Season with salt and pepper to taste.
  • Pour the vegetables into a 9x13-inch pan, and spread them out into a single layer.
  • Cover the pan with foil and bake for approximately 30 minutes.
  • If desired, spread softened butter under the chicken skin. Spread a light layer of butter on the outside of the chicken skin, and season with salt and pepper.
  • Remove the vegetables from oven, remove the foil, and place the chicken over the vegetables, skin side up.
  • Roast the chicken uncovered at 425°F for approximately 30 minutes or until done. The chicken is done when it is pierced and the juices run clear and it has an internal temperature of 165°F.