Serves 4 – 5. Contributed by Huy Lam from Austin, TX
Recipe Country of Origin:
Dish Category: Dinner, Entrees, Lunch, Meats
Recipe’s Source: Watched it being prepared
When was it served: Regularly
How is it served: Family Style, Individually
My oldest brother makes this dish often since I have been living with him for college. My brother has guided me throughout college and I can come to him to ask about life questions. He has provided me to live throughout college and I’m grateful for that.
I did not make any changes to the recipe.
I want to share this recipe because it feeds a lot of people and can be easily stored to be eat as another meal. This is perfect for a college student like me because I can save money from eating out during the week.
*This is an original recipe from Food Network Kitchen that was submitted and found on foodnetwork.com
3 1/2 pounds skin-on, bone-in chicken quarters
Kosher salt and freshly ground pepper
1 lemon, halved
3 tablespoons extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill
Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.
Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.
Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.