Pan-roasted Chicken legs with Root Vegetables

 

Prep 15 min

Ready 1 hr.

Servings 2-3

 

Wow! This past week has been surreal as all of you know. To me, it feels like we are living in a sci-fi movie. My wife and I are hunkering down except for occasional walks with our dachshund, Fritz, and hikes on nearby trails to break our cabin fever. When we go to the grocery store to stock up on staples, we get in and out as quickly as possible.  I have been trying to shop small to help the little guys as much as possible. I had a package of chicken in the freezer so I decided to make pan-roasted chicken with Herbs De Provence and root vegetables. It was delicious. I especially liked that I could cook this all in one pan. The flavor of roasted veggies can’t be beaten. Stay safe and stay healthy!

 

 

Ingredients

• 2 chicken legs (approx 1.5 lb.)

• 2 Tbs. olive oil

• 1 tsp. Herbs De Provence

• 1 sweet potato, sliced

• 1 onion (I used red), sliced

• 8 cloves of garlic, peeled and smashed

• 3 beets (I used yellow), sliced

• 2-4 carrots, sliced

• 2 turnips, sliced

• 4-5 radishes, sliced

• 4-5 small-med red skin potatoes, halved

 

 

Directions

1. Preheat the oven to 350 F.

2. Drizzle 1 Tbs. olive oil into the bottom of an ovenproof pan, Dutch oven, or cast-iron skillet.

3. Pat dry the chicken and place it in the pan. Season with salt and pepper.

4. Add the sliced vegetables on the sides of the chicken.

5. Sprinkler Herbs De Provence over the chicken, and lightly sprinkle some over the vegetables.

6. Drizzle olive oil over all.

7. Bake in the oven for 40 minutes or until the chicken is golden brown and done.

8. Remove from the oven and let cool for at least 5 minutes before serving.

 

Plate the food and pour a little of the remaining juices from the pan over the chicken and vegetables.

 

 

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Pan-roasted Chicken legs with Root Vegetables

Course Main Course
Keyword baked chicken,, baked chicken legs,, pan roasted chicken, roasted chicken, chicken
Prep Time 15 minutes
Total Time 1 hour

Ingredients

  • 2 chicken legs
  • 2 Tbs. Olive oil
  • 1 tsp. Herbs de Provence dried
  • 1 sweet potato sliced
  • 1 medium onion I used red sliced
  • 8 cloves garlic peeled/smashed
  • 3 beets I used yellow
  • 2-4 carrots sliced
  • 2 turnips sliced
  • 4-5 radishes sliced
  • 4-5 small red skin potatoes halved

Instructions

  1. Preheat the oven to 350 F.

  2. Drizzle 1 Tbs. olive oil into the bottom of an ovenproof pan, Dutch oven, or cast-iron skillet.

  3. Pat dry the chicken and place it in the pan. Season with salt and pepper.

  4. Add the sliced vegetables on the sides of the chicken.

  5. Sprinkler Herbs de Provence over the chicken, and lightly sprinkle some over the vegetables.

  6. Drizzle olive oil over all.

  7. Bake in the oven for 40 minutes or until the chicken is golden brown and done.

  8. Remove from the oven and let cool for at least 5 minutes before serving.

  9. Plate the food and pour a little of the remaining juices from the pan over the chicken and vegetables.

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