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

Oven Roasted Chicken Legs with Baby Potatoes and Carrots Magic

Enjoy Oven Roasted Chicken Legs with Baby Potatoes and Carrots in Garlic Herb Sauce for a cozy home-cooked meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 legs Chicken Legs or thighs for faster cooking
  • 4 cloves Garlic minced
  • 2 tablespoons Olive Oil can substitute with avocado or vegetable oil
  • to taste Salt
  • to taste Pepper
For the Vegetables
  • 1 pound Baby Potatoes or Yukon Gold/Russet
  • 2 cups Carrots can use baby carrots for convenience
For the Herbs
  • to taste Fresh Herbs (e.g., rosemary, thyme) can substitute with dried herbs

Equipment

  • Oven
  • Baking sheet
  • Large bowl

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Combine chicken legs with olive oil, minced garlic, and your choice of fresh herbs in a large bowl. Season with salt and pepper.
  3. Arrange the chicken in a single layer on a baking sheet.
  4. Chop baby potatoes and carrots into uniform pieces, then add them around the chicken on the baking sheet.
  5. Roast in the oven for about 45 minutes, or until the chicken skin is golden brown and vegetables start to caramelize.
  6. Broil for an extra 2-3 minutes for crispier skin.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 120mgSodium: 400mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Serve with fresh herbs sprinkled on top for added flavor. Make sure chicken reaches an internal temperature of 165°F for safe eating.

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