Parsley Chicken And Vegetables

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 4 chicken leg quarters (about 3-4 lbs)
• salt & freshly ground black pepper
• 5 tablespoons butter, divided
• 1/2 cup breadcrumbs
• 3 tablespoons shallots, minced
• 1 teaspoon garlic, minced
• 3 tablespoons fresh parsley, chopped
• 8 small baby carrots
• 1 turnip, peeled
• 1 potato, peeled
• 1/4 lb green beans, trimmed and cu into 2 inch lengths
• 12 pearl onions, peeled

Recipe

• 1 preheat oven to 425 degrees f.
• 2 using a sharp knife make a cut at the bend between the thigh and drumstick of each piece of chicken. this will aid in cooking faster. season the chicken with salt and pepper. grease a heatproof baking dish with 1 tablespoon butter. arrange chicken quarters in dish and dot the chicken with 2 tablespoons of butter. place in preheated oven and bake about 35 to 40 minutes, basting occasionally.
• 3 meanwhile, combine the bread crumbs, shallots, garlic, and parsley. during the last 10 minutes of baking, remove the chicken, baste liberally, and sprinkle with bread crumb mixture and return to oven.
• 4 cut the potato and the turnip, each, into 8 pieces, set aside. in a saucepan, add the carrots and green beans. cover with water and salt to taste. bring to a boil, then reduce to simmer 8 minutes. add turnip, potato and onions and cook about 3 minutes. drain well.
• 5 heat 1 tablespoon butter in a skillet. add vegetables, salt and pepper to taste, and cook 5 minutes. stir and shake the pan so the veggies cook evenly.
• 6 serve the chicken with the vegetables over top, or serve vegetables on the side.