Roast Chicken with Mushrooms and Carrots
A quick and hearty one-pan dinner featuring juicy roasted chicken legs, earthy mushrooms, sweet carrots, and golden potatoes, all cooked together in a savory pan sauce.
- Total time
- 45 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 4 whole chicken legs
- 1 lb baby carrots
- 1 lb baby potatoes
- 8 oz cremini mushrooms
- 3 tbsp olive oil
- 1 tsp dried thyme
Instructions
- 1
Preheat oven to 425°F. In a large bowl, toss the 1 lb baby carrots, 1 lb baby potatoes, and 8 oz cremini mushrooms with 2 tbsp olive oil, 1 tsp dried thyme, and salt and pepper.
- 2
Spread the vegetables in a single layer in a large roasting pan. Place the 4 chicken legs on top, skin side up. Drizzle with the remaining 1 tbsp olive oil and season with salt and pepper.
- 3
Roast for 35-40 minutes, until the chicken skin is golden and crispy and the vegetables are tender when pierced with a fork.
- 4
Remove the chicken and vegetables to a platter. Place the pan over medium heat on the stovetop, add 1/4 cup water, and scrape up any browned bits to make a quick pan sauce. Simmer for 2 minutes until slightly thickened.
- 5
Serve the chicken and vegetables with the pan sauce spooned over the top.
Tools you’ll need
- Large roasting pan
- Large bowl
- Tongs
- Spatula
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