American🥩 Meat

The Weeknight Roast Chicken Dinner You'll ACTUALLY Make

Name: The Weeknight Roast Chicken Dinner You'll ACTUALLY Make
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 Chicken leg quarters; 20 g Salt; 5 g Sugar; 3 g Garlic powder; 3 g Onion powder; 3 g Poultry seasoning; ~3 tbsp Olive oil; 300 g Onions; 300 g Carrots; 450 g Russet potatoes; 300 g Fennel bulb; 60 ml Olive oil; ~9 g Salt; 30 g Butter; 30 g All-purpose flour; 400 g Chicken stock; ~7 g Chicken base (Better Than Bouillon or similar); 120 ml Water or stock

⏱ 120 min🍽 Serves 4

A simple two-sheet-tray roast chicken dinner using chicken leg quarters and a mix of roasted vegetables, finished with a quick homemade chicken jus for a comforting weeknight meal.

Adapted from a video by Brian Lagerstrom

Watch on YouTube

Ingredients

Chicken leg quartersabout 1.2 kg / 2½ lb total4
Saltfor seasoning the chicken20 g
Sugar5 g
Garlic powder3 g
Onion powder3 g
Poultry seasoning3 g
Olive oilfor brushing chicken skin~3 tbspest.
Onionsabout 2 medium, chopped into medium pieces300 g
Carrotsabout 3 medium, cut into 1¼ in obliques300 g

Steps

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1
Preheat the oven to 300°F/150°C. If the leg quarters still have backbone attached, slice along the joint and cut it away for more even roasting.
2
Mix together the salt, sugar, garlic powder, onion powder, and poultry seasoning to make a seasoning blend.
3
Place each chicken leg in a bowl and sprinkle several big pinches of the seasoning blend over all sides, tossing to coat evenly, using up all the mix.
4
Arrange the chicken skin-side up on a sheet tray and slow roast at 300°F/150°C for 75 minutes, until the fat is rendered, the skin is dry, and the internal temperature reaches at least 160°F/71°C.
5
During the last 15 minutes of roasting, chop the onions, carrots, potatoes, and fennel into rustic 1–1¼ inch pieces, then toss them in a bowl with olive oil and salt.
6
After 75 minutes, remove the chicken, raise the oven to 450°F/230°C, and brush the skin with a little olive oil until glistening.
7
Brush the preheated second sheet tray with oil, spread the seasoned vegetables evenly (making sure potatoes touch the tray), then roast alongside the chicken at 450°F for about 20 minutes.
8
For the jus: melt the butter, whisk in the flour and cook 30 seconds to form a roux, then whisk in the stock and chicken base. Simmer until slightly thickened, keeping it a bit under-seasoned since the chicken drippings will add more flavor later.
9
After about 20–25 minutes, remove the chicken once the thigh reaches 185°F/85°C internally. If the vegetables need more color, broil on high for 5–10 minutes, stirring halfway, until caramelized.
10
Deglaze the chicken tray with about ½ cup of water or stock, scraping up all the browned fond with a wooden spoon. Stir this into the prepared jus and simmer for a minute or two to deepen the flavor.
11
To serve, plate the roasted vegetables with a chicken leg and spoon the warm jus over the top.

The Weeknight Roast Chicken Dinner You'll ACTUALLY Make

Ingredients

Steps

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