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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.