Cook: Savory Roast Chicken Quarters with Fennel, Thyme and Rosemary

Ever since we first tried roasting chicken (we followed Thomas Keller's tried and true recipe with great success), I have been a big fan of making "roast chicken dinners".  There is nothing like juicy, flavorful, tender chicken and caramelized roast vegetables.

I decided to mix things up a bit and created this recipe with some inspiration from Ina Garten, the Barefoot Contessa. Since I didn't feel like trussing a bird, I took a shortcut and bought 4 chicken leg quarters (includes thigh and drumstick) and added potatoes so we had a complete meal.  We like to bring leftovers for lunch, so this recipe serves 4. :)

Amazingly delicious Roast Chicken with Fennel and herbs

Ingredients:

• 4 chicken legs (drumstick + thigh) with skin on
• kosher or coarse salt
• freshly ground black pepper
• 1 large bunch fresh thyme (approx 20 sprigs)
• 5-6 sprigs rosemary
• 1/2 lemon 
• 5-6 cloves garlic chopped
• 1 large sweet onion thickly sliced
• 1large or 2 small fennel bulbs -  top removed, cut into wedges
• 1 lb baby potatoes (i used "baby dutch yellow") cut in half
• olive oil

Directions:

1. Preheat oven to 425 F
2. Let chicken come to room temperature. Rinse chicken legs and pat dry with a paper towel  (try to get rid of as much moisture as possible- this will ensure crispy skin!)
3. Brush the skin of the chicken legs with butter, then liberally salt and pepper all over.
4. In a separate bowl toss chopped vegetables (fennel, onion, potatoes) with salt, pepper, olive oil, lemon juice and chopped garlic. 
5. Spread seasoned vegetables around bottom of roasting pan and place chicken legs on top. Tear rosemary sprigs into a few pieces and spread around pan. 
6. Roast chicken for 35-45 minutes or until juices run clear when cut between leg and thigh. Vegetables should also be tender.  
7. Remove chicken and vegetables to a platter and cover with foil until ready to serve.