Roasted Herbaceous Chicken Leg Quarters And Veg Recipe

Name: Roasted Herbaceous Chicken Leg Quarters And Veg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil, divided into 2 tbs and 3 tbs; 3 tablespoons fresh rosemary, minced; 3 tablespoons fresh thyme, chopped; 3 tablespoons fresh sage, chopped; 8 chicken leg quarters, rinsed with cold water and patted dry; 1/4 teaspoon kosher salt; 1/2 teaspoon fresh ground pepper; 1 pound sweet or hot Italian sausage, depending on your zesty preference, cut into 1-inch pieces; 3 cloves garlic, minced; 1 large sweet onion, diced; 3 stalks of celery, diced; 2 medium-sized fennel bulbs, trimmed, cut in half and then cut into 1/4-inch slices; 2 cups white wine, divided in half; 1 pound baby carrots; 4 Yukon Gold potatoes, peeled and cut into 1/2-inch pieces; 1 14.5-ounce can of diced fire roasted tomatoes, such as Muir Glen; 1 orange, juiced; 1 cup chicen broth or stock, if needed

Servings: persons

5 tablespoons olive oil, divided into 2 tbs and 3 tbs
3 tablespoons fresh rosemary, minced
3 tablespoons fresh thyme, chopped
3 tablespoons fresh sage, chopped
8 chicken leg quarters, rinsed with cold water and patted dry
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 pound sweet or hot Italian sausage, depending on your zesty preference, cut into 1-inch pieces
3 cloves garlic, minced
1 large sweet onion, diced
3 stalks of celery, diced
2 medium-sized fennel bulbs, trimmed, cut in half and then cut into 1/4-inch slices
2 cups white wine, divided in half
1 pound baby carrots
4 Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 14.5-ounce can of diced fire roasted tomatoes, such as Muir Glen
1 orange, juiced
1 cup chicen broth or stock, if needed

1
Preheat oven to 350 degrees.
2
Combine 2 tbs of oil and the next three ingredients in a small bowl to make an herb paste. Set aside to let the herbs get all happy.
3
Prepare surface of large roasting pan with non-stick spray or olive oil.
4
In a large saute pan on the stove, heat the remaining 3 tbs of oil over medium to medium-high heat, adjusting accordingly to avoid burning. Season leg quarters with the 1/4 tsp salt and 1/2 tsp fresh ground pepper, using more or less to your taste preferences. Sear leg quarters until golden brown on both sides, working 2 to 3 leg quarters at a time as pan size allows. Remove leg quarters and set aside on large work surface or platter.
5
Add sausage pieces to the pan, drizzling in more oil if necessary. Saute until browned, then remove from pan to a plate or bowl.
6
Add garlic, onion, celery and fennel to the pan and saute. Add one cup of white wine to deglaze after about 2 minutes and continue to saute until onions and fennel start to soften and take on a golden color. Remove pan from heat.
7
Time to revisit the leg quarters. Rub the herb paste evenly all over them and leave them on the work surface.
8
In the large roasting pan, combine contents of the saute pan with the sausage, carrots, potatoes, can of tomatoes, juice of the orange and the cup of white wine. Give it a good stir, then nestle the leg quarters into the vegetable-sausage mixture. Sprinkle with salt and pepper to taste.
9
Roast for 40-50 minutes, giving the veggies the occasional stir. If it looks like mixture is getting too dry, add broth/stock as needed during roasting. Juice of chicken should run clear, not pink, when pricked with fork.
10
Remove pan from the oven. Serve with some crusty bread to sop up the juices. Enjoy!

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 tablespoons olive oil, divided into 2 tbs and 3 tbs, 3 tablespoons fresh rosemary, minced, 3 tablespoons fresh thyme, chopped, 3 tablespoons fresh sage, chopped, and more.

Yes, Roasted Herbaceous Chicken Leg Quarters And Veg falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Herbaceous Chicken Leg Quarters And Veg

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