Garlic Herb Roast Chicken Quarters with Root Veg

• 4 chicken quarters
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 1 medium onion, quartered
• 4 small red potatoes, halved
• 2 tablespoons unsalted butter

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
3. 3 Pat chicken dry with paper towels and rub the herb mixture over each piece.
4. 4 Place vegetables in a roasting pan and dot with butter.
5. 5 Arrange chicken quarters on top of the vegetables.
6. 6 Roast in the preheated oven for 60 minutes or until chicken is cooked through.
7. 7 Check for doneness by ensuring the internal temperature reaches 165°F.
8. 8 Remove from oven and let rest for 10 minutes before serving.

Equipment

• Roasting pan
• Baking sheet
• Oven

Variations

• Add a splash of lemon juice for a citrusy twist.
• Substitute in other root vegetables like turnips or rutabaga.

Substitutions

• Use dried herbs if fresh aren't available, just halve the amount.
• Substitute butter with olive oil for a dairy-free option.

Pairings

• Steamed asparagus
• Creamy mashed potatoes

Nutrition

Tips

• For extra flavor, marinate the chicken in the herb mixture for 2-4 hours before roasting.
• Add a splash of chicken stock to the pan to steam the vegetables if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a simple green salad or steamed broccoli.
• Pair with a glass of crisp white wine.

FAQ