Rosemary & Sage Roasted Chicken

Recipe - Welcome

Prep Time15 Minutes

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

Preheat oven to 425˚ 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

Servings

Shop Ingredients

Makes 0 servings

1 (0.5 oz) pkg fresh rosemary, divided

That's Tasty Rosemary - 0.5 Ounce

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$2.28$4.56/oz

1 (0.5 oz) pkg fresh sage leaves, divided

Not Available

6 Tbs olive oil, divided

Brookshire's Olive Oil, Extra Virgin - 34 Fluid ounce

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$9.48$0.28/fl oz

1 Tbs Dijon mustard

Brookshire's Mustard, Dijon - 12 Ounce

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$2.48$0.21/oz

1 1/2 tsp salt, divided

Brookshire's Table Salt - 26 Ounce

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$0.68$0.03/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 - 908 Gram

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$1.44$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

Preheat oven to 425˚ 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.