Friday, 19 February 2016

roast chicken quarters w/ lemon-dill spring vegetables


my favourite dinner is roast chicken.  
it's comfort food pure and simple.
 the smells bring me back to large family gatherings, filled with love and conversation. 
 crispy, crackling chicken skin, tender potatoes and roasted vegetables, it's enough to get me excited if even it wasn't a friday.  
#tgif

the best part about this roasted chicken dinner with spring vegetables is that it's made on one sheet pan, then left unattended, so you can attend to that glass of chardonnay while your house fills up with aromas that will make the neighbours come over in fleets.


camilla saulsbury has brought new life to dinner in our house since we've adapted the sheet pan dinner approach.  between breakfast and dinner she's got you covered with the 200 best sheet pan meals.  #trustme
#dinnerisserved



roast chicken quarters with lemon-dill spring vegetables

ingredients:
4 chicken leg quarters (about albs), patted dry
3 tablespoons olive oil, divided
salt & freshly ground black pepper
12oz/375g frozen pearl onions, thawed
1 lb baby carrots
1 lb yellow-fleshed fingering or baby potatoes, halved crosswise
2 cups trimmed radishes, halved lengthwise
1/4 cup chopped fresh dill
1 tablespoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice

method:

preheat oven to 500F
line an 18 by 13-inch rimmed sheet pan with foil.  set aside.
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.
meanwhile, in a large bowl, gently toss together onions, carrots, potatoes, radishes, the remaining oil, 3/4 teaspoon salt and 1/2 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 the thigh registers 165F.
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.

serves 4

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