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Categories:
chicken red potatoes baby carrots yellow squash zucchini button mushrooms garlic red onion onion powder garlic rosemary parsley kosher salt ground black pepper butter chicken broth
Viewed: 105 - Published at: 2 years agoIngredients
- 8 chicken legs or 8 chicken thighs
- 12 lb red potatoes, washed & quartered
- 12 lb baby carrots, washed
- 1 yellow squash, washed & cut into 2-inch chunks
- 1 zucchini, washed & cut into 2-inch chunks
- 2 cups button mushrooms, cleaned & sliced in half
- 8 garlic cloves
- 1 large red onion, peeled & sliced into thin rings
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried rosemary, rub between fingers to waken flavor
- 1 tablespoon dried parsley, rub between fingers to waken flavor
- kosher salt, to taste
- ground black pepper, to taste
- 4 tablespoons butter (NOT MARGARINE)
- 2 cups chicken broth (Or as needed)
Method
- Preheat oven to 350 degrees F.
- Wash chicken, pat dry with paper towels.
- Place chicken in a 13-in.
- x 9-in.
- x 2-in.
- baking dish.
- Arrange the next six (6) ingredients around the chicken.
- (Tuck the garlic in between the chicken pieces.)
- Top with the onion rings.
- Season with the onion and garlic powder, dried rosemary and parsley, salt and pepper.
- Place a 1/2 tablespoon of butter on each chicken piece.
- Pour chicken broth into baking dish - to a level of about 1/2-inch.
- Cover baking dish with foil; cook for 1 hour in pre-heated oven.
- Remove foil and continue to cook until the vegetables are tender and chicken juices run clear, about 20 minutes.
