Photo by Pixabay Published October 23, 2017 Updated May 14, 2020

This 1 pot rosemary chicken and vegetables is a breeze to make and clean up without having to sacrifice any flavor.  Toss it in the oven and enjoy the savory smells emitting from your kitchen.

Prep Time: 20 minutes

Cook Time: 1 hour

Serves 4

Skill Level: Easy

Ingredients:

• 3 tablespoons garlic, minced

• 1 tablespoon dried rosemary

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1 teaspoon Italian seasoning

• 4 tablespoons cannaoil

• 4 chicken leg quarters

• ¼ cup chicken broth

• ¼ cup dry white wine

• 1 cup sliced carrots

• 1 cup halved mushrooms

• 1/2 cup celery

• 1/4 cup cilantro

Directions:

1. Preheat the oven to 340F.

2. In a small bowl combine the garlic, rosemary, salt, pepper, Italian seasoning.

3. Add the cannaoil and mix well.

4. Arrange the chicken leg quarters in a 9x13 baking pan and rub the garlic mixture over each piece.

5. Pour the chicken broth and white wine into the baking pan and add the carrots, celery, and mushrooms.

6. Bake the chicken in the preheated oven for 1 hour or until the chicken temperature reads 165F with an internal thermometer.

7. Sprinkle with cilantro for garnish and serve immediately.