Name: Roasted Chicken Legs with Herbs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz raw chicken legs; 0.5 tbsp olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup raw Brussels sprouts; 0.5 cup raw carrots

Nutrition

Per serving

543 calories

Protein: 49g; 35% of calories
Carbs: 17g; 12% of calories
Fat: 33g; 53% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 35 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Trim the ends of the Brussels sprouts and slice them in half; peel the carrots and slice them into 1-inch rounds.
Pat the chicken legs dry with a paper towel to ensure the skin gets crispy.
In a small bowl, whisk together the olive oil, rosemary, thyme, garlic powder, sea salt, and black pepper.
Place the chicken legs and vegetables on the prepared baking sheet and drizzle with the herb oil mixture, tossing well to coat everything evenly.
Arrange the chicken legs in the center of the tray and spread the vegetables in a single layer around them.
Roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
Remove from the oven and let the chicken rest for 5 minutes before serving to keep the meat juicy.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes