There’s nothing easier than a chicken dinner. Ever since I got my cast-iron skillet, it’s been a world of one-pan dinners. Less clean-up, less prep. It’s the easiest way to get a great meal on the table fast. If you want an impromptu date night in the middle of the week, this recipe is a great go-to. Herbs coat the chicken surrounded by veggies and potatoes. Assemble it when you get home from work, pop it in the oven, freshen up and voila! You have a tasty, elegant dinner for two.
Chicken Quarters are the leg and thigh of the bird still joined. They make a nice presentation which is a plus if you’re trying to impress someone or you want a photogenic plate. Since the leg and thigh are both dark meat, they’re both already full of great flavor. Giving them a nice herb coat and drizzling a little olive oil goes a long way to bring out a touch more flavor.
Brussels Sprouts are an underrated vegetable. They’re having a bit of a resurgence after receiving a bad rep for a while because the general public has moved past the method of steaming or boiling them to cook. Roasting Brussels Sprouts gives them a fantastic flavor and the outside leaves get crunchy and almost caramelized. Roasting them whole (or halved for larger ones) with fingerling potatoes, ensures an even roasting time for all the veggies. Pair this dinner with a bold glass of white wine like a chardonnay.
HERB ROASTED CHICKEN QUARTERS WITH BABY POTATOES AND BRUSSELS SPROUTS
2 Chicken Quarters
½ lb. Baby or Fingerling Potatoes, quartered or halved depending on size
2 cups Brussels Sprouts
3 tbsp. Olive Oil
1 tbsp. Basil
1 tbsp. Oregano
1 tbsp. Thyme
1 tbsp. Rosemary
Salt and Pepper
1 - Preheat the oven to 400 degrees. Mix all of the herbs together. Cut a small slit in the skin of the chicken quarters. Take about one tablespoon of the herb mixture and gently stuff it underneath the skin.
2 - Spread the potatoes and sprouts on a baking sheet. Drizzle with 2 tbsp. of olive oil, sprinkle the remaining dried herbs and season with salt and pepper. Mix together well.
3 - Place chicken quarters on top of the vegetables. Drizzle with the remaining olive oil and season the chicken with salt and pepper.
4 - Bake 35-40 minutes until the potatoes and sprouts are soft but crispy and the chicken is cooked through. Serve.