Parsley Chicken and Vegetables

A recipe for one of the cheapest pieces of the chicken - legs - drumstick and thigh still attached, also called chicken leg quarters.

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 4

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  white pearl onions, peeled

Directions

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.