Herb-Infused Roasted Chicken Legs with Vegetables

Units:
Servings: Prep Time: 30 Cook Time: 60

Ingredients

Directions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine olive oil, sea salt, black pepper, garlic powder, smoked paprika, rosemary, thyme, lemon zest, and lemon juice.
  3. Add the chicken legs to the bowl and toss to coat them evenly with the herb mixture. Set aside to marinate for 10 minutes.
  4. Meanwhile, spread the potato and carrot sticks and onion wedges evenly on a large baking sheet.
  5. Drizzle the remaining herb mixture from the bowl over the vegetables and toss to coat.
  6. Place the marinated chicken legs on top of the vegetables on the baking sheet.
  7. Roast in the preheated oven for 50-60 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  8. Remove from oven and let rest for 5 minutes before serving.

Dietary Tags

Recipe By:

Chef AI

Herb-Infused Roasted Chicken Legs with Vegetables

Ingredients

  • 3 chicken legs
  • 3 medium potatoes, cut into wedges
  • 3 carrots, cut into sticks
  • 1 large onion, cut into wedges
  • 3 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 lemon, zested and juiced

Directions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine olive oil, sea salt, black pepper, garlic powder, smoked paprika, rosemary, thyme, lemon zest, and lemon juice.
  3. Add the chicken legs to the bowl and toss to coat them evenly with the herb mixture. Set aside to marinate for 10 minutes.
  4. Meanwhile, spread the potato and carrot sticks and onion wedges evenly on a large baking sheet.
  5. Drizzle the remaining herb mixture from the bowl over the vegetables and toss to coat.
  6. Place the marinated chicken legs on top of the vegetables on the baking sheet.
  7. Roast in the preheated oven for 50-60 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  8. Remove from oven and let rest for 5 minutes before serving.