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.