Here’s a flavorful, easy recipe for oven-roasted chicken legs with baby potatoes and carrots in garlic herb sauce—a one-pan meal that’s perfect for a hearty dinner.
🍗 Ingredients
Main:
- 4–6 chicken legs (drumsticks + thighs or just drumsticks)
- 500g baby potatoes (halved if large)
- 3–4 carrots (peeled & cut into chunks)
Garlic Herb Sauce:
- 4–5 garlic cloves (minced)
- 4 tbsp olive oil
- 2 tbsp melted butter
- 1 tbsp lemon juice
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp oregano
- Salt & black pepper (to taste)
- Optional: chili flakes for a little heat
🔥 Instructions
1. Preheat Oven
- Set your oven to 200°C (400°F).
2. Prep the Vegetables
- In a large bowl, toss potatoes and carrots with:
- 1–2 tbsp olive oil
- Salt & pepper
- Spread them evenly in a baking tray.
3. Make the Garlic Herb Sauce
- Mix together:
- Olive oil, melted butter
- Garlic, lemon juice
- Paprika, thyme, rosemary, oregano
- Salt, pepper, (and chili flakes if using)
4. Season the Chicken
- Pat chicken dry (helps crispiness).
- Rub generously with the garlic herb sauce (coat well).
5. Assemble
- Place chicken legs on top of the vegetables.
- Pour any remaining sauce over everything.
6. Roast
- Bake for 40–50 minutes, or until:
- Chicken is golden brown
- Internal temp reaches 75°C (165°F)
- Optional: broil/grill for 5 minutes at the end for extra crisp skin.
🍽️ Serving Tips
- Garnish with fresh parsley or coriander.
- Serve with a squeeze of lemon or a side of yogurt dip.
🔥 Pro Tips
- Don’t overcrowd the pan—use a large tray for even roasting.
- Flip veggies halfway through for better caramelization.
- Add whole garlic cloves for extra depth.
If you want, I can give you a spicy desi-style version or a creamy garlic variation—both taste amazing with this dish 😄
