🍗 Oven Roasted Chicken Legs with Baby Potatoes & Carrots in Garlic Herb Sauce
A simple one-pan dinner—crispy chicken, tender veggies, and a flavorful garlic herb coating 😋
🧾 Ingredients:
- 4–6 chicken legs (drumsticks or thighs)
- 500g baby potatoes (halved if large)
- 3–4 carrots (cut into chunks)
- 3–4 cloves garlic (minced)
- 3 tbsp olive oil or melted butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme or mixed herbs
- 1 tsp rosemary (optional)
- 1 tbsp lemon juice (optional)
👩🍳 Instructions:
- Preheat oven
Set oven to 200°C (400°F). - Make garlic herb sauce
Mix olive oil (or butter), garlic, salt, pepper, paprika, thyme, rosemary, and lemon juice. - Coat everything
Toss chicken, potatoes, and carrots in the garlic herb mixture until well coated. - Arrange on tray
Spread everything in a single layer on a baking tray (don’t overcrowd). - Roast
Bake for 40–50 minutes, turning halfway, until:- Chicken is golden and cooked through
- Potatoes are crispy outside and soft inside
- Carrots are tender
- Optional crisp finish
Broil/grill for 2–3 minutes for extra golden skin.
🍽️ Serving ideas:
- Fresh green salad 🥗
- Garlic bread 🥖
- Yogurt or dipping sauce
💡 Tips:
- Pat chicken dry for crispier skin
- Cut veggies evenly so they cook at the same time
- Add a splash of broth if you want a light pan sauce
If you want, I can also make:
- 🔥 extra crispy restaurant-style version
- 🥘 air fryer version
- 📱 viral caption for posting this recipe 👍
