Description
A hearty, one-pan meal featuring tender chicken legs roasted with aromatic herbs, seasonal vegetables, and golden potatoes for a flavorful, fuss-free dinner.
Ingredients
Scale
For the Crust:
- 4 chicken legs (drumsticks and thighs attached)
- 1 lb golden potatoes, quartered
- 2 large carrots, peeled and cut into chunks
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp paprika
- Salt and black pepper to taste
- 1 lemon, sliced
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pat chicken legs dry with paper towels.
- In a large bowl, toss potatoes, carrots, and red onion with 2 tbsp olive oil, half the garlic, rosemary, thyme, paprika, salt, and pepper. Spread evenly on a baking sheet.
- Rub chicken legs with remaining olive oil, garlic, salt, and pepper. Place on top of vegetables on the baking sheet. Arrange lemon slices around the chicken.
- Roast for 30-35 minutes, or until chicken is golden brown and cooked through (internal temperature 165°F) and vegetables are tender.
- Let rest for 5 minutes before serving. Garnish with extra herbs if desired.
Notes
You can customize the seasonings to taste.