Herb Roasted Chicken and Veggies for Two

Ingredients:

1 chicken leg quarter
2 sprigs rosemary
2 Tbsp oregano
10 sage leaves
2-3 cloves of garlic, chopped
1-3 Tbsp oil (divided)
1 Tbsp salt
1 tsp pepper
1 meduim red potato
1 large carrot
1 yellow squash
juice of 1/2 lemon

Instructions:

Preheat oven to 350 degrees.

Strip all herbs off of stems and finely chop. Mix this with the cloves of chopped garlic, the salt, pepper, and oil.

Next, use this mixture to slather onto the chicken leg. Make sure to get this under the skin. Wash hands thoroughly.

Insert an oven safe thermometer if you have one, and pop it in your preheated oven.

For the vegetables, roughly chop all veggies. Feel free to add onions, or any other vegetables.

Heat a tablespoon or two of oil/butter in a heavy bottomed skilled or pan. Add the longer cooking vegetables (carrot and potato). Don’t move them. Add salt and pepper. After a few minutes check under one of the pieces for a brown crust forming. If you see one turn/toss all of the pieces. If not, keep them down on that side until one forms. Cook until fork tender and add in the squash, more salt and pepper, and the lemon juice.  Continue to cook until the squash is done.

(You could just toss all of these vegetables in the pan with your chicken.. That would be way easier. My oven is temperamental, and I didn’t want them to burn)

Keep the vegetables warm until your chicken is ready. Mine took about 40 minutes. Place the vegetables down, then the chicken, and top with any extra herbs and a squeeze of lemon.