Recipe for Delicious Roasted leg quarters with rotisserie rub and carrots

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Serve with roasted vegetables for a healthy, low-carb, paleo-friendly meal. The weather has finally warmed up here up north, making it a great time for grilling and roasting over open fire. Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.

Use Rotisserie Rub see my recipe.
Prepare large leg quarters.
You need to prepare butter.
You need to prepare carrots.
You need to prepare water.

Short Tips:

If a recipe says to use a particular type of pan, then use that pan. If you only own one nonstick pan, the most effective tip we will provide you with is to wait for a good sale at a kitchen store, then purchase yourself a stainless steel pan and a cast iron frypan. Additionally its smart idea to switch low cost nonstick pans each few years, as the coating can wear down over the years.

Preheat oven 390 degrees Fahrenheit.
Cut the butter into pats and put under the skin..
Coat the chicken with rotisserie rub and add chopped carrots..
Roast in oven 45 minutes add water, finish roasting till done about 30-35 minutes. Baste the chicken and cover let rest 10 minutes..
Serve i hope you enjoy!.

If you time it right, you'll have perfect gravy without added effort. The drippings from the meat combined with the seasonings of your rub, slowly roasted together are truly fantastic. How to Keep Roasted Chicken Moist. These Oven Roasted Chicken Legs go great with: Vinaigrette Slaw with Feta, Spinach and Feta Mashed Potatoes, Broccoli Cheddar Casserole, or Lemony Cucumber and Couscous Salad, Roasted Carrot and Feta Salad. This dish can be made with only carrots or only parsnips (instead of both) by using three pounds of either.

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