Oven Roasted Chicken Legs with Baby Potatoes and Carrots in Garlic Herb Sauce

Prep Time: 15 minutes   |   Cook Time: 45 minutes   |   Total Time: 1 hour   |   Servings: 4

Introduction

Roasted chicken legs with potatoes and carrots is a comforting one-pan meal that brings together juicy, flavorful chicken with tender vegetables roasted in a rich garlic herb sauce. The chicken legs develop a crispy golden skin while staying moist inside, and the potatoes and carrots soak up all the savory juices as they roast. This simple yet satisfying dish is perfect for family dinners or meal prep, offering a balance of protein and vegetables in every bite. Best of all, it requires minimal prep and cleanup. For the best results, roast everything at high heat to achieve crispy edges and deep flavor.

Ingredients

• 4 chicken legs (drumstick and thigh) (about 2 lbs / 900 g)
• 1 lb baby potatoes, halved (450 g)
• 2 cups carrots, sliced (250 g)
• 3 tablespoons olive oil (45 ml)
• 4 cloves garlic, minced
• 1 teaspoon salt (6 g)
• 1/2 teaspoon black pepper (2 g)
• 1 teaspoon paprika (3 g)
• 1 teaspoon dried thyme or rosemary (2 g)
• 1 tablespoon lemon juice (15 ml)
• 1 tablespoon fresh parsley, chopped (optional)

Step-by-Step Instructions

1. Preheat the oven: Set oven to 425°F (220°C) and prepare a large baking sheet or roasting pan.
2. Prepare the vegetables: Toss baby potatoes and carrots with half the olive oil, salt, pepper, and herbs. Spread them evenly on the pan.
3. Season the chicken: Pat chicken legs dry and rub with remaining olive oil, garlic, paprika, salt, and pepper.
4. Arrange on the pan: Place chicken legs on top of or between the vegetables in a single layer.
5. Roast: Roast for 40–45 minutes until the chicken skin is crispy and internal temperature reaches 165°F (74°C), and vegetables are tender and golden.
6. Finish: Drizzle lemon juice over the chicken and vegetables for added brightness.
7. Serve: Garnish with fresh parsley and serve hot directly from the pan.

FAQs

Q1: Can I use chicken thighs instead of legs?
Yes, chicken thighs work well and may cook slightly faster.

Q2: How do I make the vegetables extra crispy?
Spread them in a single layer and avoid overcrowding the pan.

Q3: Can roasted chicken legs with potatoes and carrots be made ahead?
Yes, store leftovers in the refrigerator for up to 3 days and reheat in the oven.

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