Roast Chicken Quarter with Potatoes and Tomatoes

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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.

Roast Chicken Quarter with Potatoes and Tomatoes

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