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Roasted Chicken with Fall Vegetables
Rated 4.2 stars by 10 users
Category
Entree, Main Course
Servings
4
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Author:Recipe courtesy of The Salty Cooker
Ingredients
12 chicken legs
2 ½ tsp kosher salt
½ tsp garlic powder
¾ tsp black pepper
4 tbsp olive oil
16oz carrots, peeled and cut into ½ in pieces
16oz potatoes, cut into 1 in pieces
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Provisions 16.5” Classic Roaster
Products to Use:
Directions
Preheat the oven to 425ºF.
Add the potatoes and carrots into the bottom of the Hestan Provisions Classic Roaster. Drizzle 3 tbsp of olive oil over the carrots and potatoes.
In a small bowl mix the salt, pepper and garlic powder. Then sprinkle half of the seasoning over the carrots and potatoes. Toss to coat.
Place the rack on top of the vegetables and arrange the chicken legs evenly on the rack. Brush the top of the chicken with olive oil and then sprinkle the rest of the seasoning on the chicken legs.
Bake for 35-45 minutes until chicken is crispy and vegetables are nice and roasted. Enjoy!