Description
This baked chicken legs and vegetables recipe offers a hearty and satisfying meal, combining tender, flavorful chicken drumsticks with a medley of roasted potatoes, carrots, onions, and bell peppers. Coated in a savory blend of olive oil, garlic, paprika, and thyme, this dish is easy to prepare and perfect for a comforting family dinner.
Ingredients
Scale
Chicken
- 6 chicken legs (drumsticks)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
Vegetables
- 4 medium potatoes, peeled and quartered
- 2 large carrots, peeled and cut into 1-inch pieces
- 1 large onion, peeled and cut into wedges
- 1 bell pepper, sliced
- 2 cloves garlic, minced
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting the chicken and vegetables evenly.
- Prepare Seasoning Mixture: In a small bowl, thoroughly mix together the olive oil, salt, black pepper, garlic powder, paprika, and dried thyme to create a flavorful coating.
- Coat Chicken: Place the chicken legs in a large baking dish and pour about half of the olive oil seasoning mixture over them. Rub the mixture into each piece to ensure full coverage and maximum flavor absorption.
- Prepare Vegetables: In a separate bowl, combine the potatoes, carrots, onion, bell pepper, and minced garlic. Drizzle the remaining olive oil mixture over the vegetables and toss well to coat everything evenly.
- Arrange in Baking Dish: Position the coated vegetables around the chicken legs in the baking dish, ensuring an even layer for consistent roasting.
- Bake: Place the baking dish in the preheated oven and roast for 40-45 minutes, or until the chicken is fully cooked through with an internal temperature of 165°F (75°C), and the vegetables are tender.
- Optional Broil: For a crispier skin and lightly charred vegetables, broil the dish for an additional 2-3 minutes, watching carefully to avoid burning.
- Rest: Remove the dish from the oven and allow the chicken and vegetables to rest for a couple of minutes to let the juices redistribute.
- Garnish and Serve: Garnish with fresh parsley if desired before serving to add a bright, fresh flavor and appealing presentation.
Notes
- Ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- You can substitute the vegetables with your favorites or what’s in season.
- For extra flavor, marinate chicken legs in the olive oil mixture for 1-2 hours before baking.
- Use a meat thermometer to check chicken doneness accurately.
- Broiling is optional but recommended for crispy skin.
