Roasted Chicken with Fall Vegetables

Name: Roasted Chicken with Fall Vegetables
Yield: 4
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; Provisions 16.5” Classic Roaster

Recipe courtesy of The Salty Cooker

Rated 4.3 stars by 11 users

Servings

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

Products to Use:

Provisions 16.5” Classic Roaster

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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!