Sunday, January 24, 2016

Roast Chicken and Veggies

I love a one pot dish that you can prepare and forget while you sit and relax with a glass of wine and a good book. This dish can have many variations and combos depending on what you have in your fridge.

4 chicken leg quarters, salt and peppered
3 carrots cut in strips
1 zucchini cut in strips
1 onion, cut in small wedges
1 box cherry tomatoes
Salt and pepper
Sprigs of fresh rosemary
Vegetable oil
Apple cider vinegar

In a large oven proof skillet, brown the chicken well in some vegetable oil. Remove chicken and dump in all the veggies. Stir them around a bit adding some more salt and pepper. Turn off heat and add the chicken back on top. Arrange the rosemary on top and pour about a 1/4 cup vinegar over all.

Sip into a 375 degree oven for an hour. Enjoy!