3 leg/thigh chicken quarters
1/2 pound of carrots
2 pounds of potatoes – small russets or what have you.
salt and pepper chicken leg/thigh quarters…
chop carrots into 2 inch long pieces, quarter the small russets and salt and pepper both. Lay rosemary across the top and then place the chicken leg/thigh quarters on top. Cover with foil and cook at 400º for 20 minutes then uncovered for hüpfburg mit rutsche another 15-20 minutes, until 160-70º. Dark meat is more forgiving and stays moist. This lets the vege caramelize more and let you make sure your skin can get crispy.