Description
A simple, hearty meal where chicken legs, potatoes, and carrots roast together on one pan for easy cleanup and delicious flavor.
Ingredients
Scale
For the Crust:
- 4 chicken legs (drumsticks and thighs attached)
- 1 lb baby potatoes, halved
- 3 large carrots, peeled and cut into 1-inch chunks
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 sprigs fresh rosemary (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss chicken legs, potatoes, and carrots with olive oil, garlic powder, paprika, thyme, salt, and pepper until evenly coated.
- Arrange the chicken legs, potatoes, and carrots in a single layer on the prepared baking sheet. Place rosemary sprigs on top if using.
- Bake for 40-45 minutes, flipping the chicken and vegetables halfway through, until chicken is golden and cooked through (internal temperature 165°F) and vegetables are tender.
- Remove from oven, let rest for 5 minutes, then serve warm.
Notes
You can customize the seasonings to taste.