Rosemary & Sage Roasted Chicken
(from cokerlj’s recipe box)
Found this in a Grocery Store flyer. Sounded really good but after trying we really did not care for it. Way too much lemon. If you like this flavor may be ok to you. I like lemon but this was just too much.
Source: Linda Coker, Brookshires
Categories: Chicken, Company Dish, Poultry
Ingredients
- 1 (0.5 oz.) pkg fresh rosemary, divided
- 1 (0.5 oz.) pkg fresh sage leaves, divided
- 6 Tablespoons olive oil, divided
- 1 Tablespoon Dijon mustard
- 1 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 4 chicken leg quarters
- 1 large lemon, sliced
- 2 carrots, large diced
- 1/2 red onion, cut into wedges
- 12 brussels sprouts, halved
- 12 small potatoes, halved
- 1 leek, sliced into 1 inch rounds
Directions
-
Preheat oven to 425 degrees. Line a large baking pan with aluminum foil.
-
Chop 1 tablespoon each of rosemary and sage. Reserve remaining whole pieces.
-
In a bowl, combine chopped herbs, 3 tablespoons of oil, mustard, 1 teaspoon of salt and the pepper. Rub the chicken on all sides with mixture.
-
Place lemon slices in pan. Add chicken on top of lemon.
-
In a large bowl, toss vegetables with remaining oil and salt. Scatter veggies around the chicken.
-
Cook for 50 minutes to 1 hour until veggies are tender and chicken is fully cooked.
-
Serve with the pan juices and reserved herbs.