1h 5m$12.02Herb Butter Roasted Chicken
A comforting roasted chicken dinner with juicy chicken leg quarters, tender russet potatoes, carrots, onion, butter, and fresh rosemary. Simple enough for a weeknight and hearty enough for a family meal.
- Energy
- 1532 calories per serving
- Protein
- 96.1 g per serving
- Carbs
- 42.8 g per serving
- Fat
- 106.1 g per serving
- Sodium
- 1259 mg per serving
Shopping options
- chicken leg quarters
4 Count
Heritage Farm® Bone In Skin On Chicken Leg Quarters
50%
- olive oil
1 Tablespoon
Kroger® Pure Olive Oil
3%
- black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
- unsalted butter
4 Tablespoon
Kroger® Unsalted Butter Sticks
13%
- kosher salt
1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
- fresh rosemary
2 Tablespoon
Simple Truth Organic® Rosemary
50%
- carrots
12 Ounce
Carrots
100%
- yellow onion
1 Count
Jumbo Yellow Onions
100%
- russet potatoes
1.5 Pound
Russet Potato
100%
- garlic
3 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- chicken leg quarters-4 pieces
- russet potatoes-1.5 lb
- carrots-12 oz
- yellow onion-1 large
- unsalted butter-4 tbsp
- fresh rosemary-2 tbsp
- garlic-3 cloves
- olive oil-1 tbsp
- kosher salt-1.5 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F; cut the potatoes into 1-inch pieces, peel and cut the carrots into 2-inch pieces, slice the onion into wedges, mince the garlic, and chop the fresh rosemary.
Keep fingers tucked and the knife stable while cutting the vegetables and herbs.
Pat the chicken leg quarters dry with paper towels, then place them skin-side up in the roasting pan with the potatoes, carrots, and onion.
Wash hands, the cutting board, and any utensils after touching raw chicken to prevent cross-contamination.
In a small bowl, stir together the softened butter, olive oil, garlic, rosemary, salt, and black pepper until combined.
Rub the herb butter over the chicken skin, then toss the vegetables lightly in the pan so they get coated with some of the butter mixture.
Keep raw chicken juices from splashing onto surrounding surfaces while rubbing the butter on the chicken.
Roast for 45 to 50 minutes, turning the vegetables once halfway through, until the chicken skin is browned and the vegetables are tender and golden.
Use oven mitts when handling the hot roasting pan, and use tongs to turn the vegetables.
Check that the thickest part of the chicken reaches 165°F on an instant-read thermometer, then rest the chicken for 5 minutes before serving.
Insert the thermometer into the thickest part of the chicken without touching bone to confirm it reaches 165°F.
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