YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chicken Legs with Herbs
Chicken drumsticks oven-roasted to a golden crisp, seasoned with aromatic rosemary and garlic served with a side of tender-crisp roasted vegetables.
INGREDIENTS
2 large chicken drumsticks
0.5 tbsp extra virgin olive oil
1 cup broccoli florets
0.5 cup sliced carrots
1 tsp dried rosemary
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup and even roasting.
Pat the chicken drumsticks thoroughly dry with paper towels; removing moisture is the secret to achieving that perfectly crispy skin.
In a large mixing bowl, combine the chicken drumsticks, broccoli florets, and sliced carrots, then drizzle with the extra virgin olive oil.
Sprinkle the dried rosemary, garlic powder, sea salt, and black pepper over the bowl and toss everything together until the chicken and vegetables are well coated.
Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring there is space between pieces so they roast rather than steam.
Roast for 25 to 30 minutes, tossing the vegetables halfway through, until the chicken skin is golden brown and the internal temperature reaches 165°F.
Remove from the oven and let the chicken rest for 5 minutes before serving to ensure the meat stays juicy and flavorful.