Name: Skillet-Roasted Chicken & Veggies
Prep time: 10 minutes
Cook time: 75 minutes
Yield: 4 servings
Ingredients: 1/4 cup balsamic vinegar; 1/4 cup plus 2 Tbsp. olive oil, divided; Juice and zest of 1 large lemon; 4 cloves garlic, minced, divided; 2 chicken leg quarters (or 4 bone-in pieces); 1 lb. Brussels sprouts, trimmed and halved or quartered; 3 medium carrots, peeled and sliced thick; 1 lb. fingerling potatoes, scrubbed and sliced into thick rounds; 1 cup chicken broth; 1 Tbsp. unsalted butter

Home | Recipes | Skillet-Roasted Chicken & Veggies

Skillet-Roasted Chicken & Veggies

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Quick & Easy Meals

Roasting

Here’s proof that beef spice isn’t just for beef! Hudson Bay Beef Spice is just as delicious as a marinade and sauce for this roast chicken chock full of seasonal root veggies. It’s easy for a weeknight meal but also special enough for a weekend dinner party.

Jump to Recipe

Serves 4 servings

Prep Time 10 minutes

Cooking Time 75 minutes

Email Share

Ingredients

2 Tbsp. Hudson Bay Beef Spice

1/4 cup balsamic vinegar 1/4 cup plus 2 Tbsp. olive oil, divided Juice and zest of 1 large lemon 4 cloves garlic, minced, divided 2 chicken leg quarters (or 4 bone-in pieces) 1 lb. Brussels sprouts, trimmed and halved or quartered 3 medium carrots, peeled and sliced thick 1 lb. fingerling potatoes, scrubbed and sliced into thick rounds

1 tsp. Cracked Rosemary

Salt & Pepper Tableside Seasoning, to taste

1 cup chicken broth 1 Tbsp. unsalted butter

Directions

Step 1 Make marinade

Step 2 Combine Hudson Bay Beef Spice, vinegar, 1/4 cup olive oil, lemon juice, and 2 cloves of minced garlic in a gallon-size zip-top bag. Add chicken and toss to coat. Refrigerate for about 1 hour. Meanwhile, toss veggies with 1 Tbsp. oil, remaining 2 cloves minced garlic, lemon zest, Cracked Rosemary, and a few pinches of Salt & Pepper Tableside Seasoning.

Step 3 Sear and bake chicken

Step 4 Remove chicken from marinade and reserve remaining liquid. Preheat oven to 450 degrees. In a large cast iron (or other oven-safe) skillet, heat 1 Tbsp. oil over medium-high heat. Sprinkle chicken pieces with Salt & Pepper Tableside Seasoning, then sear for about 5 min. per side until golden brown. Transfer chicken to a plate. Add seasoned veggies to skillet and stir to coat with chicken drippings. Cook for about 5 min., stirring once or twice. Set chicken, skin side up, on top of veggies. Transfer skillet to oven and roast for 30 to 40 min. until internal temperature of chicken reaches 175 degrees.

Step 5 Make sauce

Step 6 Meanwhile, in a small pot, bring reserved marinade and chicken broth to a boil. Keep sauce at a low boil for about 20 min. until it reduces by about half. Remove from heat, stir in butter until melted, and set sauce aside until chicken is done. Once chicken comes out of the oven, reheat sauce to warm through then drizzle over chicken & veggies before serving.