Roast Chicken Legs with Oven-Baked Summer Vegetables

A Symphony of Late Summer Goodness

Succulent chicken legs, marinated in fragrant herbs, are roasted to perfection, their skin crisping to a golden hue while the meat within remains tender and juicy. Accompanying this are garden-fresh vegetables – sweet potatoes, zucchinis, red peppers, and more, each adding their unique note to this harmonious dish. Each bite captures the essence of late summer, with flavors that meld together, creating a dish that is as heartwarming as a sunset on a late August evening. Dive into this culinary journey and savor the very soul of the season.

Roast Chicken Legs with Oven-Baked Summer Vegetables

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Ingredients

For the Chicken

• 4 chicken legs
• 2 tbsp Colavita olive oil
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 garlic cloves, minced
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• 1/2 tsp paprika

For the Vegetables

• 1 medium sweet potato, peeled and sliced or diced
• 1 red pepper, seeded and sliced
• 1 zucchini, sliced
• 2 shallots, thinly sliced or added whole if small
• 2 medium carrots, peeled and sliced diagonally
• 2 medium potatoes, sliced
• 1 tbsp Colavita olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• Sprig rosemary

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Chicken Marinade: In a large mixing bowl, combine olive oil, salt, pepper, minced garlic, chopped rosemary, thyme, and paprika. Add chicken legs to the bowl and ensure they are well-coated with the marinade. Let them sit for about 15 minutes.
3. Prepare the Vegetables: In another large bowl, mix the sweet potato, red pepper, zucchini, shallots, carrots, and potatoes. Drizzle with olive oil and season with salt, pepper, rosemary, and thyme. Toss well to coat.
4. Arrange on Baking Sheet: In a large baking sheet with sides or a shallow baking pan, arrange the marinated chicken legs. Surround them with the seasoned vegetables, ensuring everything is spread out in a single layer.
5. Roast: Place the baking sheet in the preheated oven. Roast for 40-45 minutes, turning the chicken legs and stirring the vegetables halfway through, until the chicken is golden and cooked through and the vegetables are tender.
6. Serve: Once cooked, remove from the oven. Let it sit for a few minutes, then serve warm with fresh herbs as garnish if desired.

Preparing Chicken Legs
When preparing chicken legs, it’s crucial to handle them with care. Start by rinsing the chicken legs under cold water and then patting them dry with paper towels. This removes any residual blood or debris. Next, inspect the chicken for any remaining feathers or quills and remove them if necessary. Trim off any excess fat or skin if you prefer a leaner roast. Finally, always ensure that chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption. Embrace the savory goodness that is the combination of these pristine chicken legs and late summer garden bounty for a meal you won’t forget.

Farm Fresh Northwest Home Delivery
Embrace the local flavors of Washington with chicken legs sourced directly from Farm Fresh Northwest Home Delivery. This farm promises not only the freshest poultry but also ethical and sustainable farming practices, ensuring that the chicken on your plate is of the highest quality. Preparing these chicken legs means supporting local farmers and treating your family to a meal that’s packed with flavor and nutrition.

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