My daughter was home after getting over the flu and since she was feeling lots better, I let her help me prepare this dinner (after a good hand-washing of course!) I love when I can get her involved in the cooking process because she's then "invested" in the dinner and wants to eat it.....or more of it! I put her to work on the Green Beans as I pretty much prepared everything else. She talked my ear off while she did it, in her usual fashion, and I enjoyed every moment of it!
4 Chicken Leg Quarters
3 Tbsp Olive Oil - Divided
1/2 tsp. salt
1/2 tsp. Pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. Italian Seasoning
2 Roma Tomatoes, chopped
1-2 tsp.Kosher Salt
10 Red Potatoes
1.5-2 cups Fresh Green Beans
Directions: (I used a 5-Quart Slow Cooker for this)
Season the skin side of your chicken leg quarters with half of the salt, pepper, onion powder, garlic powder and Italian Seasoning, leaving the remaining seasoning for the other side.
Heat about 2 Tbsp. of Olive Oil in a pan and place your chicken leg quarters in, skin side down to sear.
While it's searing, season the other side with the remaining spices.
Flip over and sear the other side.
Place the seared Chicken into your crock.
Place the tomatoes on top.
Now, tear off a 2 foot (or so) long piece of foil. Place the potatoes on the foil and drizzle the remaining Tbsp. of Olive Oil over the top and sprinkle the Kosher Salt over the top.
Close up the foil packet, give it a gentle shake to coat those potatoes and place it on top of the chicken in the crock.
Cook on LOW for 7-9 hours or on HIGH for 3.5-4.5 hours.
45 minutes before you are ready to eat, add the green beans.