Roasted Chicken & Veggies

Ingrédients

• Nonstick cooking spray
• 4 6 oz. chicken leg quarters
• 1/4 tsp sea salt
• 1/2 tsp black pepper
• 2 Tbsp lime juice
• 1/4 cup chicken broth
• 1 lime (sliced)
• 6 rosemary
• sprigs (leaves removed and chopped, stems discarded (reserve 2 whole sprigs))
• 4 Yukon gold (cut in half lengthwise)
• 15 tomatoes (cut in half)
• 5 kumquats (cut in half (or 1 lemon, sliced))
• 6 parsley (chopped)

Préparation

1. 1

   Preheat oven to 450° F.

2. 2

   Place chicken in large oven-proof roasting pan lightly coated with spray.

3. 3

   Season with salt and pepper.

4. 4

   Drizzle with lime juice and broth; top with lime slices and chopped rosemary.

5. 5

   Bake for 15 minutes.

6. 6

   Add potatoes, tomatoes, kumquats (or lemons), parsley, and rosemary sprigs;

7. 7

   bake for 30 to 40 minutes, or until chicken is no longer pink in the thickest part, juices run clear, and vegetables are tender.

8. 8

   Remove skin before serving.