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

Zeta Olive Oil Recipe By
  • 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

Start Cooking

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.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP