Roasted Chicken with Vegetables & Herbs


3 or 4 chicken leg quarters
Salt and pepper
2 tbsp olive oil
1 zucchini, cut into discs
1 large carrot, cut into discs
2 large red potatoes, cut into eighths
2/3 cup chicken broth
1 cup of cherry tomatoes
4 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh oregano

Roasted Chicken with Herbs and Vegetables


Rinse the chicken and set aside to drain excess water off. Pat dry with a paper towel and generously salt and pepper every surface and nook and cranny of the chicken. In a cast iron pot or a dutch oven, heat olive oil over medium-high heat and carefully place each leg quarter skin side down to sear. Once golden brown, flip the chicken to sear the opposite side and add vegetables, except for the tomatoes. Add the chicken broth and half of the herb sprigs, cover and bake for 15 minutes. Remove from the oven and add tomatoes. Bake uncovered for 10-25 more minutes until the chicken temperature is 165 or above. Serve alongside brown rice.