Roasted herbaceous chicken leg quarters and veg
Roast
Roasting
I love to roast chicken — whole or in parts, in the oven or low and slow on the grill — but my favorite parts of the bird always have been the legs and thighs. This recipe was inspired by a simple, rustic, braised turkey thigh recipe by New York Times columnist Mark Bittman and the many experiments I’ve done with roasters and herbs over the years. By the time this pan of golden goodness comes out of the oven, my kitchen has been cleaned, table set and there's nothing to do but pour some wine and dig in!
Share:
0
30
0
Comments