500 g
new
potatoes
, unpeeled and large ones halved
6
garlic cloves
, crushed and peeled
2 tbsp
canola
oil
, divided
1 1/2 tsp
herbes de Provence
, divided
1/2 tsp
salt
, divided
1/4 tsp
pepper
, divided
4
skin-on
chicken legs
, (1 kg)
1
lemon
, halved
Instructions
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.
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