Skillet Chicken Quarters with Root Vegetables

Skillet Chicken Quarters with Root Vegetables by

Smokin' Joe Lasher

Media

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

  1. Preheat oven or smoker to 400°F.
  2. 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.
  3. Dry chicken quarters and coat with olive oil. Place quarters on top of vegetables and season with salt, pepper, and paprika.
  4. 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.
  5. Remove from oven at let rest for 10-12 minutes. Garnish with fresh thyme and rosemary sprigs and serve.