Chicken Quarters with Hearty Root Vegetables
Serves: 4
 
Ingredients
  • 1⁄4 cup firmly packed dark brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons fennel seeds, crushed
  • 1⁄2 teaspoon ground black pepper
  • 4 tablespoons olive oil, divided
  • 4 skin-on bone-in chicken quarters
  • 1 large sweet potato, peeled and cut into 1⁄2-inch-thick slices
  • 1 large sweet onion, cut into 1⁄2-inch-thick slices
  • 4 large turnips, peeled and cut into 1⁄2-inch-thick slices
  • 2 tablespoons chopped fresh sage
  • Garnish: fresh sage leaves
Instructions
  1. Preheat oven to 400°.
  2. In a small bowl, stir together brown sugar, salt, fennel seeds, and pepper. Rub 2 tablespoons oil and half of sugar mixture onto chicken.
  3. In a 12-inch cast-iron skillet, heat remaining 2 tablespoons oil over medium-high heat. Add chicken; cook, turning frequently, for 6 minutes. (Be careful not to burn skin.) Remove chicken from skillet, and discard drippings.
  4. In same skillet, arrange sweet potato, onion, and turnips in a spiral. Sprinkle with chopped sage and remaining sugar mixture. Place chicken on vegetables.
  5. Bake until an instant-read thermometer inserted in thickest portion of chicken registers 165° and vegetables are tender, about 1 hour. Carefully tilt skillet to discard excess drippings before serving. Garnish with sage leaves, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/chicken-quarters-with-hearty-root-vegetables/