Recipes · Main dishes
Oven-Roasted Chicken Legs with Vegetables
AI-written · not yet kitchen-tested
Everything on one pan: chicken legs with crispy skin on top of potatoes, carrots and onions that soak up the pan juices. You need 20 minutes of prep and no supervision after that.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 4 chicken legs whole legs with thigh and drumstick, about 10 oz / 300 g each
- 800 g (1.8 lb) waxy potatoes
- 3 carrots
- 2 onions
- 4 garlic cloves unpeeled
- 4 tbsp olive oil
- 2 tsp sweet paprika
- 1 tsp dried thyme
- 1.5 tsp salt
- pepper to taste
- 0.5 lemon for drizzling
Method
- Preheat the oven to 400 °F (200 °C), conventional (top and bottom heat), or 350 °F (180 °C) with convection.
- Pat the chicken legs thoroughly dry with paper towels. That is the trick for crispy skin. Rub them with 2 tablespoons of the oil, the paprika, thyme, salt and pepper.
- Wash the potatoes and cut them into 1 1/4 in (3 cm) pieces, peel the carrots and cut them into chunks, and cut the onions into wedges. Toss with the remaining oil and a little salt and pepper and spread on a deep, rimmed baking sheet together with the garlic cloves.
- Place the chicken legs skin side up on top of the vegetables.
- Bake for 45 to 50 minutes. After about 25 minutes, turn the vegetables once; the chicken stays where it is.
- The legs are done when the internal temperature reaches at least 165 °F (75 °C) and the juices run clear. Drizzle with lemon juice and serve hot.
Tip: Don't crowd the vegetables. They should roast, not steam. Use a second baking sheet if needed.
Tip: Chicken legs with skin and bone stay juicy. This recipe turns out too dry with chicken breast.