#TastyTuesday: Roasted Leg Quarters

Here’s the recipe I prepared for one of my monthly meal prep customers. Smelled so good, I was wishing I made some for myself! 


  • 1 T coconut oil 
  • 2 chicken leg quarters 
  • 1/2 t. Sea salt
  • 1/2 t. Black pepper 
  • 1 t. Dried or fresh rosemary leaves
  • 2 T lemon juice
  • 1/4 c. Chicken stock
  • 4 Yukon gold potatoes (cubed)
  • ~15 cherry tomatoes (halved) 


  • Preheat oven to 450 degrees
  • Heat coconut oil over medium-high  in cast iron skillet 
  • Salt and pepper chicken on both sides. Add to skillet and cook 2-3 minutes each side, until skin is golden brown 
  • Pour lemon juice and broth over chicken, sprinkle with rosemary and place skillet in oven
  • After 10 minutes cooking time, add cubed potatoes
  • Cook for 30 minutes, then add tomatoes. Cook 10 more minutes or until tomatoes soften and chicken is completely done (juices run clear)
  • Allow chicken to rest for 10 minutes, then serve! 


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