Sweet-and-Smoky Harvest Chicken
Serves 3–4
Ingredients
- 3 chicken leg quarters
- 2 sweet potatoes, cubed
- ½ cabbage, sliced
- 1 onion, sliced
- Lettuce, tomato and lemon for salad
- 2 tablespoons oil, 2 tablespoons brown sugar, 1 teaspoon smoked paprika, salt and pepper
Directions
- Heat oven to 400°F. Mix oil, brown sugar, paprika, salt and pepper; brush over all three leg quarters.
- Roast chicken and sweet potatoes for 45–55 minutes, until chicken reaches 165°F.
- Sauté cabbage and onion until browned and tender. Toss lettuce and tomato with lemon.
- Serve the glazed chicken with all three vegetable sides.
Bright Lemon-Herb Farmhouse Chicken
Serves 3–4
Ingredients
- 3 chicken leg quarters
- 4 potatoes, cut into wedges
- 4 carrots and 1 onion, cut into chunks
- Lettuce and tomato for salad
- 1 lemon, 2 tablespoons oil, garlic, parsley, salt and pepper
Directions
- Heat oven to 425°F. Place all three leg quarters, potatoes, carrots and onion on a sheet pan.
- Combine oil, lemon juice, garlic, parsley, salt and pepper; coat everything well.
- Roast 45–55 minutes, turning vegetables once, until chicken reaches 165°F.
- Serve with a simple lettuce-and-tomato salad.
Country Chicken and Vegetable Stew
Serves 6
Ingredients
- 3 chicken leg quarters
- ½ cabbage, 2 carrots, 2 potatoes and 1 sweet potato, chopped
- 2 tomatoes and 1 onion, chopped
- 6 cups chicken broth
- Garlic, parsley, salt, pepper and a squeeze of lemon
Directions
- Brown all three leg quarters in a large pot, then add onion and garlic.
- Add broth, potatoes, sweet potato and carrots. Simmer covered for 25 minutes.
- Add cabbage and tomatoes; simmer 20 minutes more, until chicken reaches 165°F and vegetables are tender.
- Remove the chicken, pull the meat from the bones, return the meat to the pot, season and finish with parsley and lemon.
Stretch it further with rice, cornbread or crusty bakery bread.
Southern Sunday Smothered Chicken
Serves 3–4
Ingredients
- 3 chicken leg quarters
- 1 onion, 1 bell pepper and 2 tomatoes, sliced
- 4 potatoes, peeled and chopped
- ½ cabbage and 2 carrots, sliced
- 1 cup broth, garlic, paprika, oil, salt and pepper
Directions
- Heat oven to 375°F. Season and brown all three leg quarters in an oven-safe pan.
- Add onion, pepper, tomato, garlic and broth. Cover and bake 50–60 minutes, until chicken reaches 165°F.
- Boil and mash potatoes. Sauté cabbage and carrots until tender.
- Spoon the tomato-onion gravy over chicken and serve with both sides.
Golden Harvest Chicken Dinner Bowl
Serves 4
Ingredients
- 3 cooked chicken leg quarters, meat removed and sliced
- 3 potatoes, 2 carrots and 1 sweet potato, cubed
- ½ cabbage, sliced
- Lettuce, tomato, onion and parsley
- 1 lemon, 2 tablespoons oil, pepper and salt
Directions
- Heat oven to 425°F. Toss potatoes, carrots and sweet potato with oil, salt and pepper; roast 30–35 minutes.
- Remove the meat from all three cooked leg quarters, slice it and warm it while the cabbage sautés.
- Mix tomato, onion, parsley and lemon for a fresh relish.
- Divide the chicken among four bowls with roasted vegetables, cabbage, salad greens and relish.
This is a great use for chicken cooked ahead of time.