Roasted Chicken & Veggies
Easy
Camille C.
Camille C.

Roasted Chicken & Veggies

7 minutesPrep time

30 minutesCook time

406 cal.Per serving

Ingredients for 1

Chicken leg (quarters)

1

Chicken leg (quarters)

Leeks

1/2

Leeks

Carrots (fresh)

1

Carrots (fresh)

Shallot

1/2

Shallot

Chicken broth

1/2 cup

Chicken broth

Thyme (dried)

1/4 tsp

Thyme (dried)

Butter (unsalted)

1 Dab

Butter (unsalted)

Utensils

Oven, Baking dish, Colander, Knife

recipe

  • Step 1
    Preheat the oven to 400°F.
  • Step 2
    Peel & cut the shallot into quarters.
  • Step 3
    Peel & slice the carrot into rounds.
  • Step 4
    Chop off the ends of the leek, keeping only the white & light green section. Cut the leek into rings & rinse thoroughly in a colander.
  • Step 5
    Add a drizzle of olive oil to a baking dish. Add the chicken, carrots, leek & shallots.
  • Step 6
    Top with dabs of butter & a sprinkle of thyme. Pour in the stock. Season with salt & pepper. Bake for 15 min at 400°F.
  • Step 7
    After 15 min, remove the dish from the oven. Stir the veggies. Baste the chicken with the pan juices. Return the pan to the oven for another 10-15 min, or until the chicken is cooked through. Serve & enjoy!