Roasted Chicken with Root Vegetables

Roasted Chicken Legs with Root Vegetables, Lemon, Garlic, Cranberry, and Rosemary

Ingredients:

4 chicken legs

1 pound (about 450g) baby potatoes, halved

2 large carrots, peeled and cut into chunks

1 large sweet potato, peeled and cut into chunks

1 red onion, peeled and cut into wedges

Zest of 1 lemon

Juice of 1 lemon

4 cloves garlic, minced

1/2 cup dried cranberries

2 tablespoons fresh rosemary, chopped

3 tablespoons olive oil

Salt and pepper to taste

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Chicken Legs:

Pat the chicken legs dry with paper towels.

Season them with salt, pepper, and half of the minced garlic.

Place the chicken legs in a large bowl.

Prepare the Marinade:

In a small bowl, mix together the lemon zest, lemon juice, remaining minced garlic, chopped rosemary, and olive oil.

Pour half of the marinade over the chicken legs and toss to coat. Let it marinate for at least 15-20 minutes.

Prepare the Vegetables:

In a large mixing bowl, combine the halved baby potatoes, carrot chunks, sweet potato chunks, red onion wedges, dried cranberries, and the remaining marinade.

Toss the vegetables until they are well coated with the marinade.

Assemble on the Pan:

Place the marinated chicken legs on a large baking sheet or roasting pan.

Arrange the marinated vegetables around the chicken.

Roast in the Oven:

Roast in the preheated oven for 40-45 minutes or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).

Serve:

Remove from the oven and let it rest for a few minutes.

Garnish with additional fresh rosemary if desired.

Serve the roasted chicken legs and vegetables on a platter, and enjoy your delicious and flavorful one-pan meal!

This dish offers a perfect balance of savory and sweet flavors, making it a delightful and comforting meal.