Directions
Preheat your oven to 400°F (200°C).
On a large sheet pan, arrange the chicken legs, baby potatoes, and onion wedges in a single layer.
In a small bowl, mix together the olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.
Drizzle the olive oil mixture over the chicken and vegetables, ensuring everything is well coated.
Squeeze the juice of one lemon over the entire sheet pan.
Place the sheet pan in the preheated oven and bake for 40-45 minutes, or until the chicken is cooked through and the potatoes are tender. Be sure to turn the chicken and potatoes halfway through the cooking time for even browning.
Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh chopped parsley before serving.
Variations & Tips
For a different flavor profile, consider using sweet potatoes instead of baby potatoes or adding some sliced bell peppers for a pop of color and sweetness. You can also experiment with different herbs like oregano or basil based on your preference. If you’d like extra crispiness, broil the sheet pan for the last 3-5 minutes, keeping a close eye to avoid burning. This recipe is flexible and can easily be adjusted to suit the ingredients you have on hand.
Fresh, unrefrigerated chicken without refrigerator for 12 months
A Healing Drink: Onion and Banana for Joint and Bone Pain Relief
Fragrant and Juicy Whole Roasted Chicken with a Medley of Spices
Cozy Comfort: Roasted Chicken, Vegetables, and Lentil Soup with Crispy Homemade Wedges
11 Family Secrets That Read Like a Hollywood Tragedy
I now swear by this hack
How to clean the oven: I saw my mother-in-law do it, you don’t scrub anything and the result is amazing!
If You See a Yellow Cap on Coca-Cola, This Is What It Means
High-Protein Cottage Cheese Pizza Bowl
