Dill and Lemon Chicken Quarters over Roasted Veggies

Dill and Lemon Chicken Quarters over Roasted Veggies

 (Serves 4)

4 Chicken leg quarters (4.5-5 pounds total)
8 cups chopped favorite veggies (I used onions, carrots, Yukon potatoes, asparagus, zucchini, and yellow squash)
1/2 cup olive oil
2 lemons (zest and juice)
2 tsp garlic powder
1 tsp salt (plus extra for garnish)
1 tsp pepper
2 TBS chopped fresh dill (plus extra for garnish)

Preheat oven to 425 degrees
Combine olive oil, lemon juice and zest, garlic, salt, pepper, and dill together in a small bowl and mix
In one large bowl, add the veggies and half of the olive oil mixture and stir around
Place contents of the bowl in either one large baking dish or two medium size dishes (depending on what you have)
Put chicken quarters into the now empty large bowl
Add the rest of the olive oil mixture on top of the chicken and mix in
Place chicken on top of the dish of veggies (or 2 quarters on each of your medium dishes if using)
Put dish(es) on middle rack of oven
Roast 50-55 minutes (or until internal chicken temperature reaches 165 degrees)
Top with the garnish of extra dill and salt (it makes the dish, trust me)
Enjoy