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Rosemary & Sage Roasted ChickenRosemary & Sage Roasted Chicken
Rosemary & Sage Roasted Chicken
Rosemary & Sage Roasted Chicken
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Recipe - Frankston #713
2022SeptOctoberCC_RosemarySageRoastedChicken_HR600x360.jpg
Rosemary & Sage Roasted Chicken
Prep Time15 Minutes
0
Cook Time60 Minutes
Ingredients
1 (0.5 oz) pkg fresh rosemary, divided
1 (0.5 oz) pkg fresh sage leaves, divided
6 Tbs olive oil, divided
1 Tbs Dijon mustard
1 1/2 tsp salt, divided
1/2 tsp 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
  1. Preheat oven to 425˚ F.
  2. Line a large baking pan with Simply Done® Aluminum Foil.
  3. Chop 1 tablespoon each of rosemary and sage.
  4. Reserve remaining whole pieces. In a bowl, combine chopped herbs, 3 tablespoons of oil, mustard, 1 teaspoon of salt and the pepper.
  5. Rub the chicken on all sides with mixture.
  6. Place lemon slices in pan.
  7. Add chicken on top of lemon.
  8. In a large bowl, toss vegetables with remaining oil and salt.
  9. Scatter veggies around the chicken.
  10. Cook for 50 minutes to 1 hour until veggies are tender and chicken is fully cooked.
  11. Serve with the pan juices and reserved herbs.
15 minutes
Prep Time
60 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
1 (0.5 oz) pkg fresh rosemary, divided
Not Available
1 (0.5 oz) pkg fresh sage leaves, divided
Not Available
6 Tbs olive oil, divided
Not Available
1 Tbs Dijon mustard
Brookshire's Dijon Mustard
Brookshire's Dijon Mustard - 12 Each
$3.19$0.27 each
1 1/2 tsp salt, divided
Brookshire's Table Salt
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
1/2 tsp black pepper
Not Available
4 chicken leg quarters
Not Available
1 large lemon, sliced
Not Available
2 carrots, large diced
Bolthouse Farms Carrots, Premium
Bolthouse Farms Carrots, Premium - 908 Gram
$2.29$0.00/g
1/2 red onion, cut into wedges
Not Available
12 Brussels sprouts, halved
Not Available
12 small potatoes, halved
Not Available
1 leek, sliced into 1-inch rounds
Not Available

Directions

  1. Preheat oven to 425˚ F.
  2. Line a large baking pan with Simply Done® Aluminum Foil.
  3. Chop 1 tablespoon each of rosemary and sage.
  4. Reserve remaining whole pieces. In a bowl, combine chopped herbs, 3 tablespoons of oil, mustard, 1 teaspoon of salt and the pepper.
  5. Rub the chicken on all sides with mixture.
  6. Place lemon slices in pan.
  7. Add chicken on top of lemon.
  8. In a large bowl, toss vegetables with remaining oil and salt.
  9. Scatter veggies around the chicken.
  10. Cook for 50 minutes to 1 hour until veggies are tender and chicken is fully cooked.
  11. Serve with the pan juices and reserved herbs.