Roast Chicken with Herb Sauce and Root Vegetables
A simple, satisfying sheet-pan dinner featuring juicy roasted chicken legs, caramelized root vegetables, and a bright, herby pan sauce. Perfect for a cozy weeknight.
- Total time
- 50 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
- 4 whole chicken legs
- 3 medium carrots
- 2 medium parsnips
- 8 small baby potatoes
- 3 tablespoons olive oil
- ½ cup fresh parsley
- 1 tablespoon fresh thyme
- ½ cup chicken broth
Instructions
- 1
Preheat oven to 425°F. Toss the 3 carrots, 2 parsnips, and 8 baby potatoes with 2 tbsp olive oil, salt, and pepper on a large rimmed baking sheet. Spread in a single layer.
- 2
Pat the 4 chicken legs dry and rub with remaining 1 tbsp olive oil, salt, and pepper. Place them on top of the vegetables, skin side up.
- 3
Roast for 35-40 minutes, until the chicken skin is golden and crispy and the vegetables are tender when pierced with a fork. If the vegetables brown too quickly, cover loosely with foil.
- 4
Transfer chicken and vegetables to a platter, leaving any juices in the pan. Place the pan over medium heat on the stovetop.
- 5
Add 1/2 cup chicken broth to the pan, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.
- 6
Stir in the 1/2 cup chopped parsley and 1 tbsp thyme leaves. Cook for 1 minute until fragrant. Season with salt and pepper.
- 7
Pour the herb sauce over the chicken and vegetables. Serve hot.
Tools you’ll need
- Large rimmed baking sheet
- Chef's knife
- Cutting board
- Measuring spoons
- Small bowl
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
