I love roasting vegetables because well, they’re so roast-able. I think the flavor of a roasted vegetable is much more intense so it is no surprises there are plenty of roast vegetable recipes on my site. Everyone has dried herbs in their pantry so you have no fresh herbs that is ok, dried ones work fine. Garlic lovers there is nothing stopping you from adding a few cloves of garlic when you add your vegetables either. You can also use whatever vegetables you have handy in this recipe too. I can’t think of any i wouldn’t recommend using – beetroot, sweet potato or pumpkin. I have used them all in this recipe with great results. Although I do have a serious vegetable bias 😉
- 3 or 4 chicken leg quarters
- Salt and pepper
- 2 tbsp olive oil
- 1 zucchini, sliced
- 1 large carrot, sliced
- 2 large red potatoes, quartered
- 2 large onions, quartered
- 2/3 cup chicken broth
- 1 cup of cherry tomatoes
- 4 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 2 large chilies
- Rinse the chicken and set aside to drain excess water off.
- Pat dry with a paper towel and generously salt and pepper every surface and nook and cranny of the chicken.
- In a cast iron pot or a dutch oven, heat olive oil over medium-high heat and carefully place each leg quarter skin side down to sear.
- Once golden brown, flip the chicken to sear the opposite side and add vegetables, except for the tomatoes.
- Add the chicken broth and half of the herb sprigs, cover and bake for 15 minutes.
- Remove from the oven and add tomatoes.
- Bake uncovered for 10-25 more minutes until the chicken temperature is 165 or above.