Chicken Leg Quarters with Potatoes and Green Beans

Happy Monday! This time change has really thrown me for a loop this year. We had a really gross and cold morning; then the sun came out but the wind was really bad! Hopefully Spring is right around the corner, because I am missing nice nights out in the yard and watching practice without freezing to the bone!

I have not really been meal planning recently. We only have 2 nights a week without practice; Mondays and Fridays. I try to have a good pantry and fridge full of staples so I can throw together dinner when needed. Tonight I decided to cook a nice meal with some chicken I defrosted last night. I got these chicken quarters (legs and thighs) for $3.83 at Publix!

Chicken Leg Quarters with Potatoes and Green Beans


3 chicken quarters (legs and thighs connected)
1 onion, sliced in thin strips on its sides
3/4 pound of mini red and gold potatoes cut in half (some were really small so I kept them whole)
1 pound of green beans
salt, pepper, a bit of Mrs. Dash, olive oil, and LOTS OF BUTTER- I lost track on how much I used..sorry, not sorry


Heat your oven to 375

Brown your SEASONED chicken on both sides in a cast iron skillet on HIGH heat with a couple tablespoons of butter and olive oil (about 6 minutes on each side). I like using both. The flavor together is HEAVEN!You are going to have some smoke, but it is fine.

Now here is the weird part. While your chicken is cooking, heat a large dutch oven on med. high heat. You are going to use the cast iron to cook your beans later, plus you need more space. Trust me.

Now you are going to start cooking your onions and potatoes down a bit in the dutch oven until the chicken is browned on both sides, about 5 more minutes. Make sure to add more olive oil and butter as you see fit. Once the chicken is done, add it to the dutch oven. Add a splash of white wine, chicken stock, or water. Also add all the chicken juice from the cast iron pan. More butter is better, too.

Cook it all in the oven together for about an hour. The thermometer should read about 165. While the chicken is finishing, cook the beans in the cast iron skillet you browned the chicken in plus more butter. Cook for about 20 minutes.


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