


Rosemary & Sage Roasted Chicken
Recipe - Welcome

Rosemary & Sage Roasted Chicken
Prep Time15 Minutes
0Cook 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
- Preheat oven to 425Ëš F.
- Line a large baking pan with Simply Done® 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.
15 minutes
Prep Time
60 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Not Available
Not Available

Brookshire's Extra Virgin Olive Oil - 34 Fluid Ounce
$13.48 was $15.98$0.40/fl oz

Brookshire's Dijon Mustard - 12 Ounce
$2.98$0.25/oz
Not Available

Mccormick Pure Ground Black Pepper - 6 Ounce
$10.98$1.83/oz
Not Available
Not Available

BOLTHOUSE FARMS Premium Carrots - 32 Ounce
$2.28$0.07/oz
Not Available
Not Available
Not Available
Not Available
Directions
- Preheat oven to 425Ëš F.
- Line a large baking pan with Simply Done® 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.