Roasted Chicken and Veggies with Herb Sauce
By Paige McDonald
Images
Serves
2-3 servings
Ingredients
for the herb sauce
¼ cup green onion, sliced
¼ cup parsley
¼ cup tarragon
⅓ cup avocado mayo
2 cloves garlic
½ lemon, juiced
½ tsp salt
for the roast
2 bone-in skin-on chicken leg quarters
12 oz baby Dutch potatoes, quartered
12 carrots, whole or cut in half
3-4 large shallots, halved or quartered
½ cup white wine
2 tbsp olive oil
3-4 sprigs fresh tarragon
Salt and pepper
¼ cup green onion, sliced
¼ cup parsley
¼ cup tarragon
⅓ cup avocado mayo
2 cloves garlic
½ lemon, juiced
½ tsp salt
for the roast
2 bone-in skin-on chicken leg quarters
12 oz baby Dutch potatoes, quartered
12 carrots, whole or cut in half
3-4 large shallots, halved or quartered
½ cup white wine
2 tbsp olive oil
3-4 sprigs fresh tarragon
Salt and pepper
Procedure
Preheat the oven to 400ºF.
Prepare the carrots, potatoes, and shallots, and set aside.
Prepare the herb sauce. In a jar, add green onion, parsley, tarragon, avocado mayo, garlic cloves, lemon juice, and salt. With an immersion blender, blend until smooth.
Pat the chicken dry with a paper towel and season with salt and pepper. Using your hands, carefully separate the skin from the breast meat. With a spoon or a rubber spatula, add the herb sauce under the skin and spread it into an even layer.
Heat your cast iron skillet over medium heat and add 1 tablespoon olive oil to the pan. Sear the chicken leg quarters skin side down, and cook until the skin is light golden brown. Remove the chicken, and set aside.
To the cast iron skillet, add carrots, potatoes, shallots, 1 tablespoon of olive oil, and a generous pinch of salt and pepper. Mix until everything is evenly coated.
Top with chicken leg quarters, skin side up, and bake for 30-45 minutes.
Taste and season with more salt and pepper if needed. Plate the chicken with veggies and garnish with chopped parsley. Enjoy!
Prepare the carrots, potatoes, and shallots, and set aside.
Prepare the herb sauce. In a jar, add green onion, parsley, tarragon, avocado mayo, garlic cloves, lemon juice, and salt. With an immersion blender, blend until smooth.
Pat the chicken dry with a paper towel and season with salt and pepper. Using your hands, carefully separate the skin from the breast meat. With a spoon or a rubber spatula, add the herb sauce under the skin and spread it into an even layer.
Heat your cast iron skillet over medium heat and add 1 tablespoon olive oil to the pan. Sear the chicken leg quarters skin side down, and cook until the skin is light golden brown. Remove the chicken, and set aside.
To the cast iron skillet, add carrots, potatoes, shallots, 1 tablespoon of olive oil, and a generous pinch of salt and pepper. Mix until everything is evenly coated.
Top with chicken leg quarters, skin side up, and bake for 30-45 minutes.
Taste and season with more salt and pepper if needed. Plate the chicken with veggies and garnish with chopped parsley. Enjoy!
Roasted Chicken and Veggies with Herb Sauce
By Paige McDonald
Serves
2-3 servings
Ingredients
for the herb sauce
¼ cup green onion, sliced
¼ cup parsley
¼ cup tarragon
⅓ cup avocado mayo
2 cloves garlic
½ lemon, juiced
½ tsp salt
for the roast
2 bone-in skin-on chicken leg quarters
12 oz baby Dutch potatoes, quartered
12 carrots, whole or cut in half
3-4 large shallots, halved or quartered
½ cup white wine
2 tbsp olive oil
3-4 sprigs fresh tarragon
Salt and pepper
¼ cup green onion, sliced
¼ cup parsley
¼ cup tarragon
⅓ cup avocado mayo
2 cloves garlic
½ lemon, juiced
½ tsp salt
for the roast
2 bone-in skin-on chicken leg quarters
12 oz baby Dutch potatoes, quartered
12 carrots, whole or cut in half
3-4 large shallots, halved or quartered
½ cup white wine
2 tbsp olive oil
3-4 sprigs fresh tarragon
Salt and pepper
Procedure
Preheat the oven to 400ºF.
Prepare the carrots, potatoes, and shallots, and set aside.
Prepare the herb sauce. In a jar, add green onion, parsley, tarragon, avocado mayo, garlic cloves, lemon juice, and salt. With an immersion blender, blend until smooth.
Pat the chicken dry with a paper towel and season with salt and pepper. Using your hands, carefully separate the skin from the breast meat. With a spoon or a rubber spatula, add the herb sauce under the skin and spread it into an even layer.
Heat your cast iron skillet over medium heat and add 1 tablespoon olive oil to the pan. Sear the chicken leg quarters skin side down, and cook until the skin is light golden brown. Remove the chicken, and set aside.
To the cast iron skillet, add carrots, potatoes, shallots, 1 tablespoon of olive oil, and a generous pinch of salt and pepper. Mix until everything is evenly coated.
Top with chicken leg quarters, skin side up, and bake for 30-45 minutes.
Taste and season with more salt and pepper if needed. Plate the chicken with veggies and garnish with chopped parsley. Enjoy!
Prepare the carrots, potatoes, and shallots, and set aside.
Prepare the herb sauce. In a jar, add green onion, parsley, tarragon, avocado mayo, garlic cloves, lemon juice, and salt. With an immersion blender, blend until smooth.
Pat the chicken dry with a paper towel and season with salt and pepper. Using your hands, carefully separate the skin from the breast meat. With a spoon or a rubber spatula, add the herb sauce under the skin and spread it into an even layer.
Heat your cast iron skillet over medium heat and add 1 tablespoon olive oil to the pan. Sear the chicken leg quarters skin side down, and cook until the skin is light golden brown. Remove the chicken, and set aside.
To the cast iron skillet, add carrots, potatoes, shallots, 1 tablespoon of olive oil, and a generous pinch of salt and pepper. Mix until everything is evenly coated.
Top with chicken leg quarters, skin side up, and bake for 30-45 minutes.
Taste and season with more salt and pepper if needed. Plate the chicken with veggies and garnish with chopped parsley. Enjoy!