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1
Preheat oven to 425 degrees F.
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2
Using a sharp knife make a cut at the bend between the thigh and drumstick of each piece of chicken.
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3
This will aid in cooking faster.
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4
Season the chicken with salt and pepper.
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5
Grease a heatproof baking dish with 1 tablespoon butter.
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6
Arrange chicken quarters in dish and dot the chicken with 2 tablespoons of butter.
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7
Place in preheated oven and bake about 35 to 40 minutes, basting occasionally.
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8
Meanwhile, combine the bread crumbs, shallots, garlic, and parsley.
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9
During the last 10 minutes of baking, remove the chicken, baste liberally, and sprinkle with bread crumb mixture and return to oven.
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10
Cut the potato and the turnip, each, into 8 pieces, set aside.
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11
In a saucepan, add the carrots and green beans.
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12
Cover with water and salt to taste.
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13
Bring to a boil, then reduce to simmer 8 minutes.
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14
Add turnip, potato and onions and cook about 3 minutes.
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15
Drain well.
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16
Heat 1 tablespoon butter in a skillet.
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17
Add vegetables, salt and pepper to taste, and cook 5 minutes.
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18
Stir and shake the pan so the veggies cook evenly.
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19
Serve the chicken with the vegetables over top, or serve vegetables on the side.
