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

 
  • Cooking and Prep: 1 h
  • Serves: 4
  • No Allergens

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

Ingredients (12)

Main ingredients

Sommelier Suggests

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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.



 
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