Roasted Chicken Legs with Vegetables
Entree, Main Course
The Salty Cooker
12 chicken legs
2 ½ tsp kosher salt
½ tsp garlic powder
¾ tsp black pepper
4 tbsp olive oil
16oz carrots, peeled and cut into ½ in pieces
16oz potatoes, cut into 1 in pieces
Provisions 16.5” Classic Roaster
PRODUCTS TO USE:
Preheat the oven to 425ºF.
In a small bowl mix the salt, pepper and garlic powder. Add the potatoes and carrots into the bottom of the roaster.
Drizzle 3 tbsp of olive oil over the carrots and potatoes. Then sprinkle half of the seasoning. Mix well.
Place the rack on top, then add the chicken legs. Brush the top of the chicken with olive oil and then sprinkle the rest of the season on the chicken legs.
Bake for 35-45 minutes until chicken is crispy and vegetables are nice and roasted. Enjoy!