Description
A simple and flavorful one-pan meal featuring crispy roasted chicken legs and a medley of seasoned vegetables, perfect for an easy weeknight dinner.
Ingredients
8 chicken legs (drumsticks and thighs), skin-on and bone-in
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon dried thyme
4 medium carrots, peeled and cut into 1-inch pieces
2 medium red bell peppers, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 medium zucchini, cut into 1/2-inch thick rounds
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped (for garnish)
1 lemon, cut into wedges (for serving)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, and dried thyme.
Pat the chicken legs dry with paper towels. Rub the chicken legs all over with 1 tablespoon of olive oil, then sprinkle the seasoning mix evenly over them, rubbing it in to coat well.
In a large bowl, combine the carrots, red bell peppers, red onion, zucchini, minced garlic, and fresh rosemary.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and season with a pinch of salt and pepper. Toss to coat evenly.
Arrange the seasoned chicken legs on a large sheet pan, spacing them evenly.
Spread the vegetables around the chicken legs in a single layer.
Place the sheet pan in the preheated oven and roast for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
If desired, switch the oven to broil for the last 3-5 minutes to crisp the chicken skin, watching carefully to prevent burning.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Garnish the chicken and vegetables with chopped fresh parsley and serve with lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 40 minutes