Roast Chicken Sheet Pan Dinner
234
- Prep Time10 min
- Total Time45 min
- Makes4 servings
Photo, Roberto Caruso.
Using chicken legs instead of a whole bird means you can have a comforting roast chicken dinner on a weeknight.
Ingredients
3 medium carrots, halved lengthwise
2 medium onions, cut into wedges
500 g new potatoes, unpeeled and large ones halved
6 garlic cloves, crushed and peeled
2 tbsp canola oil, divided
1 1/2 tsp herbes de Provence, divided
1/2 tsp salt, divided
1/4 tsp pepper, divided
4 skin-on chicken legs, (1 kg)
1 lemon, halved
Instructions
PLACE a rimmed baking sheet in oven and preheat oven to 450F.
TOSS vegetables and garlic with 1 tbsp oil, 1/2 tsp herbes de Provence, ¼ tsp salt and 1/8 tsp pepper in a large bowl.
DRIZZLE chicken with remaining 1 tbsp oil, then sprinkle with remaining 1 tsp herbes de Provence, ¼ tsp salt and 1/8 tsp pepper. Remove hot baking sheet from oven. Place chicken skin-side up on sheet and scatter veggies and lemon around it. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165F, about 35 min.
CUT chicken into 8 pieces. Serve with roasted vegetables and lemon.
Nutrition (per serving)
Calories 496, Protein 37g, Carbohydrates 36g, Fat 23g, Fibre 5g, Sodium 482mg.
Excellent source of vitamin A.
Get more easy sheet-pan dinner recipes.
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