medium carrots, halved lengthwise
medium onions, cut into wedges
new potatoes, unpeeled and large ones halved
garlic cloves, crushed and peeled
canola oil, divided
1 1/2 tsp
herbes de Provence, divided
skin-on chicken legs, (1 kg)
- PLACE a rimmed baking sheet in oven and preheat oven to 450F.
- TOSS vegetables and garlic with 1 tbsp oil, 1/2 tsp herbes de Provence, ¼ tsp salt and 1/8 tsp pepper in a large bowl.
- DRIZZLE chicken with remaining 1 tbsp oil, then sprinkle with remaining 1 tsp herbes de Provence, ¼ tsp salt and 1/8 tsp pepper. Remove hot baking sheet from oven. Place chicken skin-side up on sheet and scatter veggies and lemon around it. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165F, about 35 min.
- CUT chicken into 8 pieces. Serve with roasted vegetables and lemon.
Protein 37 g
Carbohydrates 36 g
Fat 23 g
Fibre 5 g
Sodium 482 mg
Excellent source of vitamin A
How To Make A Roast Chicken Sheet Pan Dinner