One Sheet Chicken Leg Quarters
Serves 4
Here is what you need:
4 chicken leg quarters
4 carrots, peeled and sliced ½ inch thick
16 small baby potatoes or you could cut up some larger red potatoes
1 onion cut into thick slices
2 1/2 TBS Dijon mustard
2 tsp fresh thyme, removed from stem and chopped if necessary
dash of red wine vinegar
olive oil
Kosher salt and fresh ground pepper
2 TBS chopped fresh parsley
Here is what you need to do:
Preheat oven to 425.
In a small bowl combine thyme, mustard and 2 1/2 TBS of olive oil.
Line a baking sheet with foil, makes cleanup easier. Scatter the potatoes, carrots and onion on the sheet then drizzle with oil and season with salt and pepper. Toss to make sure well coated.
Pat the chicken dry with a paper towel and season with salt and pepper on both sides. Spread the skin side of the chicken with the mustard mixture.
Place the chicken, skin side down, on top of the vegetables. Roast for 20 minutes. Take chicken out of oven and flip it so it is now skin side up.
Place back in the oven and roast 25 more minutes. If you want to pop it under the broiler for the last couple of minutes for extra crispy skin you can, just don’t let it burn!
Remove from oven and sprinkle with red wine vinegar, not too much. Top with parsley. Let’s Eat!!