Roast Chicken Atop Veggies
July 29, 2022 • 0 comments
Ingredients
- (4 pieces (about 2.5 lb)) Chicken Leg Quarters
- (2-3 small/medium) Turnips - Organic, USA (by the pound)
- (2-3 large) Carrots - Organic USA (5 lb bag)
- (0.5-1 lb) Brussels Sprouts - Organic, USA-Grown (by the pound)
- (3-5 Tbsp) Pork Lard
- (To taste, roughly 1-2 tsp) Sea Salt - Redmond "Real," 10 oz Refillable Shaker
Directions
Select large roasting-type pan. I prefer metal. Glass pyrex works too but may take longer. Add generous amount of fat to pan, coating bottom and sides.
Preheat oven to 425F.
Dice veggies. Smaller pieces will cook faster. About the size of a game die is perfect to roast alongside the leg quarters.
Spread veggies in prepared pan and salt generously.
Place the thawed chicken leg quarters on top of the veggies. Pat dry with clean towel or paper towel. Immediately coat with softened butter, bacon grease, or lard. Salt generously.
Place pan in oven and bake 40-60 minutes or until chicken is browned and juices run clear and veggies are tender.
Stir halfway through cook time and replace leg quarters on top of the veggies.
If the veggies begin to brown too quickly, scoop them into a close heap together under the chicken to slow their cooking.
If chicken is done before veggies, remove it to a dish and continue cooking veggies until fork tender.
