roasted chicken legs on root veggies

Dinner idea of the week!

We love to make this. Especially for our busier days, this meal is easy to fix, fits into one pan and tastes so, so good.

Feeds four people, brilliantly.

What you’ll need:

4 whole chicken legs
1lb small red potatoes, quartered/skin on
1 small bunch of carrots, sliced 1/2in thick
2 turnips (or other root veggie of choice), sliced 1/2 inch thick
1 medium onion, diced
2 cloves garlic, sliced thin
dried thyme
salt & pepper

Preheat oven to 400.
**Take out the chicken legs from your refrigerator an hour before you start to cook. This will help them cook quicker and more evenly.**
In a cast iron skillet (or pan big enough to fit four chicken legs and veggies),  combine and mix sliced veggies, a couple of tablespoons of olive or canola oil, thyme, salt and pepper.
Place the four chicken legs on top of the veggies and arrange so they all fit and aren’t overlapping too much. Sprinkle the chicken legs somewhat liberally with salt and pepper. Sometimes, I’ll make a compound butter and rub it under the skin of the chicken, but you don’t have to.

Bake for about 50-55 minutes or until the chicken registers 165 in the thigh. Remove the chicken legs from the pan and let rest for about 10-15 minutes. Continue to saute the veggies on the stovetop until they are crisp from all the delicious chicken fat (of which legs create the best and most fat.)

Your house will smell ridiculous from all the goodness going on in that pan. Serve with a side salad and as always, enjoy your home cooked meal!

I might also add, chicken legs are dark meat and tend to be cheaper. These veggies are also pretty cheap, so all together, this an affordable way to eat an awesome meal at home.

Happy cookin’,

Josh

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