The Weeknight Roast Chicken Dinner You'll ACTUALLY Make

By Brian Lagerstrom · 75 min

Ingredients

Instructions

1. Heat the oven to 150°C (300°F).
2. If the leg quarters still have a piece of backbone near the thigh, cut along the bone, open the joint and cut out the backbone.
3. In a bowl, mix the salt, sugar, garlic powder, onion powder and poultry seasoning.
4. Put each leg in a large bowl, sprinkle with 4 to 5 generous pinches of the seasoning and toss to coat. Repeat with the other legs, using all the mix.
5. Arrange the chicken skin side up on a sheet tray and roast at 150°C (300°F) for 75 minutes. The chicken should reach at least 71°C (160°F) inside.
6. While the chicken roasts, put an empty sheet tray in the oven to preheat. Cut the onions, carrots, potatoes and fennel into rustic pieces about 2.5 to 3 cm (1 to 1¼ inch).
7. When the 75 minutes are up, take out the chicken and raise the oven to 230°C (450°F). Brush or drizzle the skin with about 1 tablespoon of olive oil.
8. Take out the preheated tray, oil it, spread the vegetables across in one layer so the potatoes touch the tray. Return both trays to the oven and roast together for 20 to 25 minutes, until the skin is deep golden and crisp and the vegetables are tender.
9. For the optional jus, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 30 seconds. Add the stock and chicken base, bring to a simmer and cook for 2 minutes until slightly thickened. Set aside, underseasoned.
10. When the thigh reaches 85°C (185°F), take the chicken out. If the vegetables need more colour after 20 minutes, switch the oven to high broil and broil for 5 minutes, stir, then broil another 5 minutes until caramelised.
11. Pour about 120 ml (½ cup) water or stock into the chicken tray and scrape up the browned bits with a wooden spoon. Stir the liquid into the jus and simmer for a minute or two.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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