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Recipe by Zeta Olive Oil

Roasted Chicken Bottoms with Olive Oil, Rosemary, and Root Vegetables

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Roasted Chicken Bottoms with Olive Oil, Rosemary, and Root Vegetables
Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Gluten Free - Paleo - No Refined Sugar

A warm and inviting chicken lunch or dinner with great rustic flavor.

Ingredients

Main ingredients

  • 2 white onions

  • 2 red onions

  • 1 celery root

  • 1 beet

  • 1 turnip

  • 3 carrots

Wine Pairing

Goose Bay Pinot Noir

Directions

Prepare the Chicken

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2.

Peel and wash all vegetables. Cut into large chunks.

3.

In an oven pan, mix vegetables with four tablespoons olive oil, salt, black pepper, and rosemary leaves.

4.

Roast vegetables for 10 minutes.

5.

Place chicken quarters on top of vegetables and brush with olive oil, season with salt, black pepper, and rosemary. Bake for 50 minutes.

Recipe tags

carrots chicken bottoms chicken thighs complete meal ideas dark chicken easy dinner gluten free kosher for passover meal in one Mediterranean olive oil onions paleo Pesach quick-and-easy red onions roast chicken roasted roasted chicken root vegetables rosemary rustic sheet pan simple suppers super easy vegetables winter vegetables
Roasted Chicken Bottoms with Olive Oil, Rosemary, and Root Vegetables

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