Sheet Pan Chicken Legs and Vegetables
A simple and delicious one-pan meal featuring crispy roasted chicken legs and a medley of seasoned vegetables, perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4
Ingredients
8 chicken legs (drumsticks and thighs attached), skin-on, bone-in
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
4 medium carrots, peeled and cut into 2-inch pieces
2 medium red bell peppers, seeded and cut into 2-inch pieces
1 large red onion, peeled and cut into wedges
2 cups baby potatoes, halved
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine garlic powder, smoked paprika, dried thyme, salt, and black pepper.
Pat the chicken legs dry with paper towels. Rub the chicken legs with 1 tablespoon of olive oil, then evenly sprinkle the seasoning mixture over all sides of the chicken legs.
In a large bowl, combine carrots, red bell peppers, red onion, baby potatoes, minced garlic, and fresh rosemary.
Drizzle the vegetables with the remaining 1 tablespoon of olive oil and toss to coat evenly. Season the vegetables with a pinch of salt and black pepper.
Arrange the seasoned vegetables in a single layer on a large rimmed sheet pan.
Place the seasoned chicken legs on top of the vegetables, skin side up, making sure they are spaced out evenly.
Roast in the preheated oven for 35 to 40 minutes, or until the chicken legs reach an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
For extra crispy skin, switch the oven to broil and broil the chicken and vegetables for 2 to 3 minutes, watching carefully to prevent burning.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes before serving.