Roast Chicken Quarter with Potatoes and Tomatoes

Ingredients:

• Nonstick cooking spray
• 1 – 6-oz. raw chicken leg quarter
• Dash sea salt
• 1/8 tsp. ground black pepper
• 1/2 Tbsp. fresh lime juice
• 1 Tbsp. low-sodium organic chicken broth
• 1/4 medium lime, sliced
• 2 fresh rosemary sprigs, leaves removed and chopped, stems discarded
• 1 medium Yukon gold potatoes, cut in half lengthwise
• 2 cherry tomatoes, cut in half
• 2 yellow cherry tomatoes, cut in half
• 2 fresh parsley sprigs, chopped

Directions:

1. Preheat oven to 450° F.
2. Place chicken in oven-proof roasting pan lightly coated with spray.
3. Season with salt and pepper.
4. Drizzle with lime juice and broth; top with lime slices and chopped rosemary.
5. Bake for 15 minutes.
6. Add potatoes, tomatoes, parsley, and rosemary sprigs; bake for 30 to 40 minutes, or until chicken is no longer pink in the thickest part, juices run clear, and vegetables are tender.
7. Remove skin before serving.

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Roast Chicken Quarter with Potatoes and Tomatoes

Author: sherri