Roast Chicken Legs

Roast chicken legs on a bed of vegetables and vine tomatoes is a simple, comforting dish that combines juicy, golden chicken with tender, flavourful vegetables. The chicken’s natural juices mingle with the vegetables, creating a deliciously wholesome tray bake that is perfect for any day of the week. Quick to prepare and easy to cook, it’s a fuss-free meal that feels both hearty and satisfying.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings People

Ingredients

8 medium chicken legs thigh and drumstick attached
4 tbsp olive oil
1½ tsp salt
1 tsp black pepper
2 tsp paprika
6 cloves garlic crushed
1 large red onion sliced
3 medium carrots cut into chunks
3 medium courgettes sliced
4 medium potatoes diced
1 medium red bell pepper sliced
1 medium yellow bell pepper sliced
1 vine cherry tomatoes
3 sprigs fresh rosemary
1½ tsp dried thyme fresh thyme sprigs
1 large lemon juice only

Instructions

Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
Place the onion, carrots, courgettes, potatoes, and bell peppers in a large roasting tray.
1 large red onion, 3 medium carrots, 3 medium courgettes, 4 medium potatoes, 1 medium red bell pepper, 1 medium yellow bell pepper
Drizzle with 3 tbsp olive oil, season with salt, pepper, rosemary, and thyme, and toss well.
4 tbsp olive oil, 3 sprigs fresh rosemary, 1½ tsp dried thyme
Arrange the vine tomatoes on top or to one side of the tray.
1 vine cherry tomatoes
Pat the chicken legs dry.
Rub them with the remaining 1 tbsp olive oil, salt, pepper, paprika (if using), crushed garlic, and lemon juice.
8 medium chicken legs, 1½ tsp salt, 1 tsp black pepper, 2 tsp paprika, 6 cloves garlic, 1 large lemon
Lay the chicken legs directly on top of the vegetables so their juices drip down as they roast.
Roast in the oven for 45–55 minutes, until the chicken skin is golden and crispy and the internal temperature reaches 75°C (165°F).
Stir the vegetables halfway through cooking for even roasting.
Let the chicken rest for 5 minutes.
Serve 2 roast chicken legs per person on a generous bed of roasted vegetables with blistered vine tomatoes.

Nutrition