- 4 chicken leg quarters
- 2 tablespoons olive oil, divided, or as needed
- salt and ground black pepper to taste
- 4 russet potatoes, cut into 1-inch cubes
- 2 onions, cut into 1/4-inch rings
- 3 carrots, peeled and cut into 1/2-inch pieces
- 4 cloves garlic
- 1 1/2 teaspoons herbes de Provence
- Preheat oven to 375 degrees F (190 degrees C).
- Place chicken in a large roasting pan. Coat chicken with 1 tablespoon olive oil; season with salt and pepper.
- Bake in the preheated oven, about 30 minutes.
- Combine potatoes, onions, carrots, garlic, salt, and pepper in a large bowl. Coat vegetables with the remaining 1 tablespoon olive oil.
- Remove the chicken from the oven; stir the vegetables and herbes de Provence into the pan.
- Continue baking until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
06/14/2019
recipepes.com
chicken and roots, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
