Cooked on fresh carrots and onions
to a crispy skinned tender perfection.
Served on cooked thin spaghetti.
4 chicken leg quarters
2 large fresh carrots
2 large yellow onions
salt, pepper and herbs
Preheat oven to 350 degrees F.
Coat bottom of a roasting pan in oil.
Peel carrots, cut up and place in pan.
Peel onions, cut up and place in pan.
Place chicken legs on top of carrots,
season, cover and bake for 1 hour.
Uncover and drizzle chicken with oil.
Place uncovered under the broiler to
brown and crisp up the chicken skin.
Remove and serve on cooked pasta.