Roasted Chicken Dinner

Roasted Chicken Dinner

4 Chicken Leg Quarters 4 small yellow potatoes (about 1 1/4 pounds), cut into halves 1 tablespoon butter, melted 2 teaspoons rosemary leaves, finely crushed 3/4 teaspoon thyme leaves or 1/2 teaspoon ground thyme 1/2 teaspoon garlic pepper seasoning 1/2 teaspoon oregano leaves or 1/4 teaspoon ground oregano

Heat oven to 425ºF. Line broiler pan with foil. Spray broiler pan rack with nonstick cooking spray. Wash hands. Place chicken and potatoes on rack. In small bowl, mix butter, rosemary, thyme, garlic pepper and oregano. Rub or spoon mixture evenly on chicken and potatoes. Wash hands.

Roast chicken and potatoes at 425ºF 35 to 40 minutes or until potatoes are tender and internal juices of chicken run clear.

Serve with spinach salad and hot crusty rolls, if desired.

Refrigerate leftovers immediately.

Makes 4 servings.

Contributed by :

 * Catsrecipes Y-Group