Rustic Baked Chicken Legs with Roasted Veggies
Description
This rustic dish features juicy, oven-baked chicken legs with crispy, herb-seasoned skin, paired with caramelized roasted vegetables. It’s simple, hearty, and perfect for a satisfying family dinner with minimal prep.
Time
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: ~1 hour
Ingredients
For the Chicken:
4–6 chicken legs (drumsticks or whole legs)
3 tbsp olive oil
4 cloves garlic (minced)
1 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
½ tsp cumin (optional for warmth)
Salt and black pepper (to taste)
Juice of ½ lemon
For the Roasted Veggies:
2 carrots (sliced)
2 potatoes (cubed)
1 zucchini (sliced)
1 red onion (cut into wedges)
1 bell pepper (chunked)
2 tbsp olive oil
1 tsp Italian seasoning or mixed herbs
Salt and pepper
Instructions
1. Preheat Oven
Preheat your oven to 200°C (400°F).
2. Season the Chicken
In a bowl, mix olive oil, garlic, paprika, oregano, thyme, cumin, lemon juice, salt, and pepper.
Rub this mixture all over the chicken legs, coating well.
3. Prepare Vegetables
Place chopped vegetables on a large baking tray.
Drizzle with olive oil, sprinkle with seasoning, salt, and pepper. Toss to coat evenly.
4. Arrange & Bake
Place the seasoned chicken legs on top of the vegetables.
Roast in the oven for 45–50 minutes, turning once halfway through.
👉 Chicken is done when skin is crispy and internal temperature reaches 75°C (165°F).
5. Optional Finish
For extra crispiness, broil (grill) for 3–5 minutes at the end.
Serving Suggestions
Serve with fresh salad or yogurt dip
Add warm bread or rice for a complete meal
Garnish with fresh parsley or lemon wedges
FAQs
Q: Can I use chicken thighs instead?
Yes! Thighs work perfectly—adjust cooking time if needed.
Q: Can I make it ahead?
You can marinate the chicken up to 24 hours in advance for deeper flavor.
Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Nutritional Information (Approx. per serving)
Calories: 420–480 kcal
Protein: 28–32g
Carbs: 25–30g
Fat: 22–26g