Name: Roasted chicken leg quarters
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 7 oz chicken leg quarter, skin removed; 3 oz red potatoes, cut into 1-inch pieces; 4 oz green beans, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp dried rosemary; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon juice

Nutrition

Per serving

538 calories

Protein: 39g; 28% of calories
Carbs: 26g; 19% of calories
Fat: 32g; 52% of calories

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, minced garlic, rosemary, smoked paprika, half the salt, and the pepper.
Place the skinless chicken leg quarter and potatoes on a half-sheet pan. Rub the oil mixture all over the chicken and potatoes. Roast for 25 minutes.
Toss the green beans with the remaining salt and a splash of water, then place them on the pan next to the chicken and potatoes. Roast for 15 minutes more until the chicken is cooked through and the vegetables are tender. Done when opaque to the bone, 175°F.
Squeeze the lemon juice over the green beans and potatoes. Transfer the chicken and roasted vegetables to a plate.

Nutrition

Ingredients

Instructions

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