Oh boy, am I excited to share this recipe with you! There’s something oh-so-comforting about baked chicken legs and vegetables that just warms the heart, isn’t there? I can still remember the first time my mom made this dish; the aroma wafting through the house sent me straight to the kitchen like a bloodhound on a scent trail! We gathered around the table, and it felt like the whole world slowed down for that sweet moment of sharing a meal together.
This recipe is all about simple ingredients that come together to create something truly delicious. Not to mention, it’s a one-pan wonder! With just a few steps, you get succulent chicken with crispy skin, tender veggies, and all those delightful flavors mingling together. Trust me, you’ll want to add this to your regular rotation!
What’s in Baked Chicken Legs And Vegetables?
Let’s break down these ingredients so you know exactly what you’re working with!
8 chicken legs (drumsticks): The star of the show! I love using drumsticks because they’re juicy, full of flavor, and they hold up beautifully during baking.
1 lb baby potatoes, halved: These little gems add great texture and soak up all those yummy juices from the chicken. Plus, they roast up wonderfully!
3 carrots, peeled and cut into chunks: Carrots not only bring sweetness but also a lovely splash of color to the dish. They roast beautifully and become tender and caramelized.
1 onion, quartered: Onions add a depth of flavor that’s simply irresistible as they caramelize during the baking process.
4 cloves garlic, minced: Garlic is the secret weapon here, boosting flavor and giving a aromatic punch.
3 tbsp olive oil: Essential for our marinade, it ensures that everything bakes beautifully and doesn’t dry out.
2 tsp smoked paprika: This is where the magic happens! Smoked paprika adds a lovely smokiness and a beautiful color to the chicken.
1 tsp garlic powder: For that extra garlic goodness! Just can’t get enough!
1 tsp onion powder: A handy way to enhance the flavor without cutting more onions (because who wants to cry, right?).
1 tsp dried oregano: This herb is a classic with chicken; it gives a nice earthy flavor.
1 tsp dried thyme: Thyme adds an aromatic note that pairs beautifully with roasted dishes.
Salt and pepper to taste: Don’t forget to season, my friends; it brings all the flavors together!
Fresh parsley, chopped (for garnish): A sprinkle of fresh parsley on top not only makes the dish look beautiful but adds a fresh note at the end.
Is Baked Chicken Legs And Vegetables Good for You?
Now, let’s talk health benefits. This dish packs in a variety of nutrients:
Chicken legs: They’re a great source of protein, which is essential for muscle repair and growth. Plus, the skin provides healthy fats, which can be beneficial in moderation.
Baby potatoes: These little potatoes are rich in vitamins, especially Vitamin C and B6, and they provide essential minerals like potassium.
Carrots: Bursting with beta-carotene, carrots are fabulous for eye health, and let’s be honest, they add a sweet crunch to the dish!
Onion and garlic: Both are great for boosting immune health and have anti-inflammatory properties. It’s a win-win!
Generally speaking, this dish is wholesome and balanced, but don’t go too crazy with the olive oil if you’re watching your fat intake – just a drizzle will do!
Ingredients List
– 8 chicken legs (drumsticks)
– 1 lb baby potatoes, halved
– 3 carrots, peeled and cut into chunks
– 1 onion, quartered
– 4 cloves garlic, minced
– 3 tbsp olive oil
– 2 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried oregano
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Serves: 4
How to Make Baked Chicken Legs And Vegetables?
1. Preheat your oven to 425°F (220°C). Seriously, this step is important! You want all that heat when it comes time to roast.
2. In a large bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, salt, and pepper. Mix well to create a marinade that you’ll want to slather on everything!
3. Toss the chicken legs into the marinade, coating them evenly. Let those marinate for at least 15 minutes – longer if you can spare the time! Overnight is even better for maximum flavor.
4. In a large baking dish, combine the halved baby potatoes, carrot chunks, and onion quarters. Give them a drizzle of olive oil and season with salt and pepper, mixing to coat.
5. Place those beautifully marinated chicken legs right on top of the bed of veggies.
6. Scatter the minced garlic evenly over the chicken and vegetables. Trust me; you want that garlicky goodness!
7. Cover the baking dish with aluminum foil and pop it into the oven for 30 minutes.
8. Remove the foil and continue baking for an additional 20-25 minutes, or until the chicken is cooked through (aim for an internal temperature of 165°F or 75°C) and the skin is crispy and golden.
9. Once out of the oven, let it cool for a few minutes before garnishing with fresh parsley.
And there you have it! A stunning, mouth-watering dish that’s bound to be a hit.
Serving Suggestions and Variations to Amp Up Your Dinner!
Got some green beans lying around? Throw them in with the veggies! If you’re feeling adventurous, add a splash of lemon juice or zest before serving for a refreshing twist. Pair it with a simple green salad, and you’ve got yourself a complete meal!
I genuinely can’t wait for you to try this recipe. It’s perfect for weeknight dinners, yet impressive enough for guests! Let me know how yours turns out – trust me, you’ll be craving this again and again! Happy cooking!
