You can spoon more honey mustard sauce over the chicken (should you wish) when serving or simply serve on the side for dipping.Once the chicken is fully cooked through and the veggies are tender, remove from the oven.Place back into the oven to continue cooking. Stir the veggies and brush the chicken with some honey mustard sauce. About halfway through cooking time, carefully remove the sheet pan from the oven.Spread the veggies onto the sheet pan in a single layer with the chicken and bake.Toss with olive oil, rosemary, thyme, sage, salt and black pepper. In a mixing bowl, combine baby potatoes with carrots.Then drizzle over a little more olive oil. Drizzle the chicken with olive oil, then sprinkle with rosemary, thyme, salt and black pepper. Line a large sheet pan with parchment paper, then place the chicken leg quarters on there.How To Make Itįull details are in the recipe card below, but here are the basics: Whether it’s for a satisfying weeknight dinner or Sunday supper, it’s quite comforting and delicious, and a great excuse to gather everyone around the dinner table!Īnd, who doesn’t love sheet pan dinners? With very little prep or fuss, you can basically let the oven do most of the work here while you relax, read a book, watch your favourite show or whatever makes you happy. This chicken leg quarters recipe is sure to be a suppertime favourite.Ĭlassic roasted chicken and vegetables never goes out of style, am I right? There’s a simple honey mustard sauce, too, that just takes makes the whole meal extra delicious. This roasted chicken and veggies recipe is total comfort food! Whole chicken legs are generously coated in lots of fresh herbs and roasted alongside baby potatoes and carrots.
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