Serves: 2-4
Ingredients
- 3 medium carrots, peeled
- 3 medium parsnips, peeled
- 1 cup new potatoes, cleaned
- 4-6 cloves fresh garlic
- ¼ cup white wine
- ¼ tsp. salt
- ¼ tsp. black pepper
- 2 tsp. fresh thyme, chopped
- 2 tsp. fresh rosemary, chopped
- 2 chicken leg quarters
- 2 tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. smoked paprika thyme and rosemary, for garnish
Directions
- Preheat oven or smoker to 400°F.
- Add carrots, parsnips, potatoes and garlic to the bottom of the skillet. Pour white wine over vegetables and season with salt, pepper, and chopped herbs.
- Dry chicken quarters and coat with olive oil. Place quarters on top of vegetables and season with salt, pepper, and paprika.
- Place skillet, uncovered, on middle rack of oven and cook for 45 minutes, until internal temperature of 175°F - 185°F is reached. Check dish after 30 minutes. If chicken is browning too much, cover with foil for the remainder of the cook time.
- Remove from oven at let rest for 10-12 minutes. Garnish with fresh thyme and rosemary sprigs and serve.