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Share your recipes April 2016

Food Ventures

Roast Chicken Quarters with Lemon-Dill Spring Vegetables

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Makes 4 servings.

Preheat oven to 500 degrees F.

Prepare 18- by 13-inch rimmed sheet pan, lined with foil

 

4 chicken leg quarters (about 3 pounds), patted dry

3 tablespoons olive oil, divided

Salt and freshly ground black pepper

1 package (12 oz.) frozen pearl onions, thawed

1 package (1 pound) peeled baby carrots

1 pound yellow-fleshed fingerling or baby potatoes, halved crosswise

2 cups trimmed radishes, halved lengthwise

¼ cup chopped fresh dill

1 tablespoon finely grated lemon zest

2 tablespoons freshly squeezed lemon juice

 

Place chicken, skin side up, on prepared pan, spacing evenly. Brush with 1 tablespoon oil and season generously with salt and pepper. Roast in preheated oven for 10 minutes.

In a large bowl, gently toss together onions, carrots, potatoes, radishes, the remaining oil, ¾ teaspoon salt and ½ teaspoon pepper.

Remove pan from oven and nestle vegetables around the chicken pieces. Roast for 20 to 25 minutes or until vegetables are tender, chicken skin is crispy and an instant-read thermometer inserted in the thickest part of a chicken thigh registers 165 degrees F.

Transfer chicken to a serving platter or individual plates. Sprinkle vegetables with dill, lemon zest and lemon juice, then toss to coat. Serve with chicken.

 


Ann's Article:

Quick and Easy Sheet Pan Meals

 

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