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Roasted chicken is a comfort food for me. I love it, but often don't want to mess with cooking a whole chicken. This recipe brings amazing flavor to a dish fast enough to be made on a busy week night.
- 4 chicken thighs
- 4 chicken legs
- 4 Tbsp. olive oil
- 8 small red potatoes - peel or not according to personal preference
- 8 oz. package of baby carrots
- 1 Tbsp. fresh rosemary, chopped
- 1/3 c. chicken broth
- 1 Tbsp. minced garlic
- 1 Tbsp. chopped parsley
- salt and pepper to taste
Rinse chicken, pat dry. Heat oil in large skillet. Lightly brown chicken. Add potatoes and carrots. Cook on medium heat, turning occasionally, until chicken is browned on all sides. Reduce heat to low. Add rosemary and broth. Cover. Cook 20 to 30 minutes. Add garlic. Cover and cook 30 minutes, turning chicken occasionally until chicken tests done with a meat thermometer. Transfer to a warm platter, serving with pan juices poured over chicken. Feed 4.