Tuesday, May 26, 2009
A Spring Roast
I decided to roast some veggies that were fresh from my garden last night. I had chicken quarters laid out and added them to the roasting pan too. I am glad that I did because everyone loved the dinner! This is definitely going to be a repeat dinner. I love roasted veggies but with the chicken on top they tasted even better, if that is possible. My tomatoes are starting to bloom so home grown tomatoes are not far off. Oh the things I will make with those tomatoes.... This is What's Cookin on Beaty's Creek.
6 chicken leg quarters
5 Roma tomatoes-sliced 1/4 inch thick
1 purple onion-sliced in 1/4 inch rings
1 head of cauliflower-fresh from my garden-broken into florets
2 pounds broccoli-fresh from my garden
3 T chives-fresh from my garden-chopped
1/4 cup olive oil
Salt and Pepper to taste
4 garlic cloves-minced
Preheat oven to 450'. While oven is heating up mix veggies with oil, salt and pepper, chives, and garlic and spread in a large roasting pan. Now add your chicken quarters on top and salt and pepper the heck out of them. Place in hot oven and roast for 40 minutes. Just make sure the juices from the chicken run clear. I served our dinner with quinoa and everyone loved it.