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Roasted Chicken with Chorizo & Root Vegetables

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INGREDIENTS:

• 1 tsp garlic powder
• 1 yellow onion - cubed
• 2 tsp kosher salt
• 1.5 cups carrots - cubed
• 8 chicken supreme - skin-on
• 1 lb new potatoes - cubed
• 1 tbsp olive oil
• 1 lemon - quartered
• 1 lb chorizo - finely chopped
• 6 whole garlic cloves - peeled
• 4 sprigs fresh thyme
• 1 cup chicken broth
• 3 sprigs (4" long each) fresh rosemary
• Ground black pepper to taste

• Heat the oven to 350°F.
• In a large bowl, toss vegetables with oil; season to taste with salt, pepper and garlic. Arrange in a large roasting pan and roast for 10 minutes. 
• Meanwhile, season the chicken breast with salt and garlic. Heat skillet with olive oil and sear chicken for 4-5 minutes. Transfer the chicken to a plate. 
• Add the chorizo to the skillet and sauté for 4 minutes. Add the thyme and rosemary. Heat for 30 seconds. Add the chicken broth and scrape all the tasty bits from the bottom. 
• Pull the vegetables out of the oven and place the breasts in the roasting pan. Pour the chorizo and herb mixture over the vegetables and chicken, lightly   toss until coated with the chorizo and herbs.  
• Cover the pan and roast for 25-35 minutes, or until the chicken reads 160°F. 
• Use a slotted spoon to transfer the chicken, vegetables and chorizo to a serving bowl. Discard the lemon quarters and any herb stems. 
• Place the roasting pan over medium heat and cook until reduced and   thickened, about 2-3 minutes. Season with salt and pepper to taste.   
• Serve the sauce drizzled over the chicken.

PROFIT POTENTIAL per MEAL  
Approx. Cost - $5.02
Suggested Sell - $13.99 - $15.99
Profit - $8.97 - $10.97