Recipe by Request

For the last 4 years, I've maintained a vegetarian-friendly diet, but recently made the switch back and I have no clue what chicken quarters are {still don't}. I do know that none of the supermarket labels said anything about quarters or other pocket change and I was forced to buy a whole chicken instead. I have NEVER cut up a whole chicken before and found myself with no one to call for help, so I turned to YouTube. It was a very Julie & Julia moment. If you have a weak stomach, please find the chicken quarters. I also used baby red potatoes and forgot to add the scallions, but dinner, nonetheless was AWESOME. I hope you enjoy this recipe as much as we did...

Roast Chicken with Spring Vegetables
Total Time: 60 minutes
Serves: 4

photo courtesy of my celly telly
3 1/2 lb skin-on, bone-in chicken quarters
Salt & pepper
1 lemon, halved
3 tbsp extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions {aka green onions}
1 bunch baby carrots {or 3/4 of a bag}
1/4 c chopped fresh dill

1. Preheat oven to 500. Rinse the chicken and pat dry. Season with salt and pepper then place skin-side up on a large baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tbsp olive oil. Roast 20 minutes.

2. Meanwhile, halve the potatoes and radishes and cut the scallions into thirds. Toss the potatoes, radishes, carrots, and remaining 2 tbsp olive oil in a bowl; season with salt & pepper.

3. Remove the chicken from the oven and scatter the veggies around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with dill and season with salt.

You CAN prep the chicken for this recipe ahead of time, I did. Everyone lived. I just took the chill off while pre-heating the oven. I prepared the veggies as directed, while roasting the first 20 min. Enjoy!