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Garlic Roasted Chicken with Vegatables
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Description
Delicious fall-off-the-bone roasted chicken legs with veggies and roasted garlic. Tons of flavor and super juicy.
Ingredients
- 4 whole Chicken Legs Including Skin
- 3 cups Red Potatoes, Cubed
- 5 sticks Carrot, Peeled And Cubed In 1 Inch Sections
- 1 bag (16 Oz. Bag) Frozen Pearl Onions
- 1 head Garlic
- 2 Tablespoons Dry Rosemary, Divided
- ¼ cups Olive Oil
Preparation
Heat oven to 425 degrees.
Place all veggies and 1/2 head of peeled garlic cloves in the bottom of a deep roasting pan. Drizzle with olive oil, salt, pepper, 1 tablespoon rosemary, and toss to coat.
Place the remaining peeled garlic, 1 tablespoon rosemary, a 1/2 tablespoon olive oil and a pinch of salt on your cutting board and mash to make a paste.
Evenly distribute among the chicken legs, putting some under the skin directly on the meat and some on top of the skin.
Place the chicken in the middle of the roasting pan, not on top of any veggies. Move the vegetables around so that everything fits.
Bake for approximately 1 hour.
Allow to rest for 5 minutes before serving
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2 Comments
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supertwinmom on 4.21.2010
Very good, family pleasing meal! I tripled the recipe (because of the size of my family) so I had to put the chicken in one dish and the veggies in another, and I used a jullianned sweet yellow onion instead of the pearl onions, and it was really tasty. Oh, I also used drumsticks instead of whole chicken legs. This is a keeper!
thenotetaker on 2.24.2010
This was really good! I used a quartered onion instead of pearl onions and less rosemary. I also used chicken thighs and drumsticks instead of whole legs. Instead of the red potatoes, I threw in 2 cubed russets. Thanks for sharing the recipe!