Description
A hearty, one-pan meal featuring juicy baked chicken legs and tender roasted vegetables, seasoned with herbs for a comforting dinner.
Ingredients
Scale
For the Crust:
- 4 chicken legs (drumsticks and thighs attached)
- 2 large potatoes, cut into 1-inch chunks
- 2 carrots, peeled and sliced
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a large bowl, toss chicken legs with 2 tablespoons olive oil, garlic powder, rosemary, thyme, paprika, salt, and pepper until evenly coated.
- In another bowl, toss potatoes, carrots, and red onion with remaining 1 tablespoon olive oil, salt, and pepper.
- Arrange chicken legs and vegetables in a single layer on the prepared baking sheet.
- Bake for 30-35 minutes, or until chicken is cooked through (internal temperature of 165°F) and vegetables are tender and golden.
- Garnish with fresh parsley if desired and serve hot.
Notes
You can customize the seasonings to taste.