One pan, one fantastic meal.
Kids have always loved drumsticks; folks these days are really coming around to thighs.
But the leg quarter is the best of both worlds.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Ingredients
4(12-oz.
Omit the asparagus, and add 2 pounds peeled carrots around chicken in Step 1.
Sprinkle carrots with 1/4 teaspoon salt; drizzle with 1 tablespoon olive oil.
Bake until chicken is done, 35 to 45 minutes.
Drizzle with dressing, and garnish as directed in Step 3.
Preheat oven to 425F.
Pat chicken dry with paper towels.
Sprinkle seasoning mixture evenly over chicken, gently patting into skin.
Arrange chicken on a large aluminum foil-lined rimmed baking sheet.
Bake until a thermometer inserted into thickest portion of chicken registers 150F, 20 to 25 minutes.
Cover with plastic wrap, and store in refrigerator until ready to serve.
Move chicken to 1 side of baking sheet.
Add asparagus to opposite side; drizzle with oil, and sprinkle with remaining 1/4 teaspoon salt.
Bake at 425F until a thermometer inserted into thickest portion of chicken registers 165F, 10 to 15 minutes.
Drizzle chicken and asparagus with about 1/4 cup buttermilk dressing; garnish with dill.
Serve with remaining buttermilk dressing.
