Oven Roasted Chicken Legs with Baby Potatoes and Carrots in Garlic Herb Sauce

Step-by-Step Instructions

1. Preheat the oven: Set oven to 425°F (220°C) and prepare a large baking sheet or roasting pan.
2. Prepare the vegetables: Toss baby potatoes and carrots with half the olive oil, salt, pepper, and herbs. Spread them evenly on the pan.
3. Season the chicken: Pat chicken legs dry and rub with remaining olive oil, garlic, paprika, salt, and pepper.
4. Arrange on the pan: Place chicken legs on top of or between the vegetables in a single layer.
5. Roast: Roast for 40–45 minutes until the chicken skin is crispy and internal temperature reaches 165°F (74°C), and vegetables are tender and golden.
6. Finish: Drizzle lemon juice over the chicken and vegetables for added brightness.
7. Serve: Garnish with fresh parsley and serve hot directly from the pan.

FAQs

Q1: Can I use chicken thighs instead of legs?
Yes, chicken thighs work well and may cook slightly faster.

Q2: How do I make the vegetables extra crispy?

Spread them in a single layer and avoid overcrowding the pan.

Q3: Can roasted chicken legs with potatoes and carrots be made ahead?
Yes, store leftovers in the refrigerator for up to 3 days and reheat in the oven.