(Juicy, Crispy & One-Pan Comfort Dinner!)
✨ Description
This Oven Roasted Chicken Legs with Baby Potatoes and Carrots is a full one-pan meal packed with juicy chicken, caramelized vegetables, and a rich garlic herb sauce. It’s simple, hearty, and perfect for easy family dinners with minimal cleanup!
⏱️ Details
Prep: 15 min | Cook: 50–60 min
Total: ~1 hr 15 min
Servings: 4
Kcal: 560 | Protein: 42g
🛒 Ingredients
🍗 Chicken:
4 chicken legs (drumsticks or leg quarters)
2 tbsp olive oil
4 cloves garlic (minced)
1 tsp paprika
1 tsp dried thyme
1 tsp dried rosemary
1 tsp oregano
Salt & black pepper
Juice of ½ lemon 🍋
🥔 Veggies:
500g baby potatoes (halved)
3–4 carrots (cut into chunks)
1 red onion (quartered)
🧄 Garlic Herb Sauce:
3 tbsp butter (melted)
2 cloves garlic (minced)
1 tbsp olive oil
1 tsp Italian seasoning
½ tsp chili flakes (optional 🌶️)
👨🍳 Instructions
1️⃣ Season chicken
Mix olive oil, garlic, paprika, thyme, rosemary, oregano, salt, pepper, lemon juice
Coat chicken well and let sit 10–15 minutes
2️⃣ Prep veggies
Toss potatoes, carrots, and onion with olive oil, salt, and pepper
3️⃣ Assemble tray
Spread veggies on a baking tray
Place chicken legs on top
Brush with garlic herb butter sauce
4️⃣ Roast
Bake at 200°C (400°F) for 50–60 minutes
Flip veggies halfway for even roasting
Chicken should be golden and crispy
5️⃣ Serve
Spoon pan juices over everything
Garnish with fresh parsley 🌿
Serve hot and juicy 😍
😋 Flavor & Experience
Crispy golden chicken skin, tender juicy meat, and sweet roasted vegetables soaked in garlic herb butter—this dish is rich, rustic, and deeply comforting 🤤🔥
