Baked Chicken Legs with Roasted Veggies Recipe
This Baked Chicken Legs with Roasted Veggies recipe is the perfect combination of crispy, juicy chicken and flavorful, tender vegetables. Whether you’re cooking for a busy weeknight or prepping for a cozy family dinner, this dish is simple, delicious, and packed with nutrients. The best part? It all comes together on one sheet pan, making clean-up a breeze!
Ingredients
For the chicken legs:
- 8 chicken legs (drumsticks)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
For the roasted veggies:
- 3 large potatoes, cubed
- 2 large carrots, peeled and sliced
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This high temperature will ensure that the chicken legs get crispy on the outside while staying juicy inside, and that the veggies roast to perfection.
Step 2: Prepare the Chicken Legs
In a small bowl, mix together the olive oil, garlic powder, paprika, salt, pepper, thyme, and rosemary. Rub this seasoning mix all over the chicken legs, ensuring they’re evenly coated. You can also let the chicken marinate for 15-30 minutes if you have the time, but if you’re short on time, you can proceed right away.
Step 3: Prepare the Veggies
Toss the cubed potatoes, sliced carrots, and red onion wedges in olive oil, oregano, garlic powder, salt, and pepper. Spread them evenly on a large baking sheet, leaving space in the middle for the chicken legs.
Step 4: Bake the Chicken and Veggies
Place the seasoned chicken legs on the baking sheet, directly on top of the vegetables. Make sure the chicken isn’t crowded so it can cook evenly.
Pro tip: If you want extra crispy chicken, you can line the baking sheet with parchment paper and place a cooling rack on top. Then, arrange the chicken legs on the rack, which will allow air to circulate and help crisp up the skin.
Step 5: Roast in the Oven
Bake everything in the preheated oven for about 40-45 minutes or until the chicken legs reach an internal temperature of 165°F (75°C) and the vegetables are fork-tender. Pro tip: For extra crispiness, flip the chicken legs halfway through cooking.
Step 6: Serve and Enjoy!
Once everything is cooked, remove from the oven. Let the chicken rest for a few minutes before serving. Serve the baked chicken legs alongside the roasted veggies, and enjoy this comforting and healthy meal!
Tips and Variations
- Add other vegetables: Feel free to mix in your favorite veggies, such as bell peppers, zucchini, or Brussels sprouts, for even more variety.
- Use bone-in, skin-on chicken thighs instead of drumsticks for a juicier, more flavorful option.
- Marinate overnight: If you have the time, marinate the chicken overnight for deeper flavor.
This recipe is simple to customize based on what you have in your kitchen, and it’s perfect for meal prep or a hearty dinner for the whole family. Happy cooking!
