Sheet Pan Chicken Legs and Vegetables
A simple, flavorful one-pan meal featuring juicy 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), skin-on and bone-in
3 tablespoons olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
4 medium carrots, peeled and cut into 1-inch pieces
2 medium red bell peppers, seeded and cut into 1-inch pieces
1 medium red onion, peeled and cut into wedges
2 cups baby potatoes, halved
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with aluminum foil or parchment paper for easy cleanup.
In a small bowl, combine 2 tablespoons olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme. Mix well to create the seasoning blend.
Pat the chicken legs dry with paper towels. Rub the seasoning blend evenly over all sides of the chicken legs.
Place the chicken legs on one side of the prepared sheet pan, skin side up.
In a large bowl, combine the carrots, red bell peppers, red onion, baby potatoes, and minced garlic. Drizzle with the remaining 1 tablespoon olive oil and toss to coat evenly.
Spread the vegetables in a single layer on the other side of the sheet pan, ensuring they are not overcrowded.
Roast the chicken and vegetables in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
If desired, broil for an additional 2 to 3 minutes to crisp the chicken skin and brown the vegetables further. Watch carefully to prevent burning.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving.