• 2 chicken leg quarters
• Mesquite flavored chicken rub seasoning
• 1/2 stick butter
• 1 ear of corn on the cob split in half
• 2 medium sized potatoes
• 8 baby carrots
• 8 cherry tomatoes
• 1 onion peeled and halved
• Aluminum foil
• Cookie sheet
Preheat your oven to 350*
Lay out two large sheets of aluminum foil
Place on each chicken leg quarter seasoned with dry rub.
Arrange veggies around the chicken leg.
Shake a little more seasoning over the veggies.
Place two single tablespoon pats of butter in the mix before cooking. Especially over your 1/2 ear of corn and the potatoes.
Roll up the foil into pouches.
Place on a cookie sheet.
Place in preheated oven. Roast for 1 hr 30 min. Then check progress. Roll foil back to expose just the chicken. Turn heat up to 425* and finish cooking for 30 more minutes. This will brown and crisp your chicken skin. I check mine using a meat thermometer which for poultry should read 180*. If you don’t have one the juices should run clear and there should be no pink left in the meat.