Chicken And Roots

Name: Chicken And Roots
Ingredients: 4 chicken leg quarters; 2 tablespoons olive oil, divided, or as needed; salt and ground black pepper to taste; 4 russet potatoes, cut into 1-inch cubes; 2 onions, cut into 1/4-inch rings; 3 carrots, peeled and cut into 1/2-inch pieces; 4 cloves garlic; 1 1/2 teaspoons herbes de Provence

8 ingredients

6 steps

Ingredients

4 chicken leg quarters
2 tablespoons olive oil, divided, or as needed
salt and ground black pepper to taste
4 russet potatoes, cut into 1-inch cubes
2 onions, cut into 1/4-inch rings
3 carrots, peeled and cut into 1/2-inch pieces
4 cloves garlic
1 1/2 teaspoons herbes de Provence

Directions

1

Preheat oven to 375 degrees F (190 degrees C).
2

Place chicken in a large roasting pan. Coat chicken with 1 tablespoon olive oil; season with salt and pepper.
3

Bake in the preheated oven, about 30 minutes.
4

Combine potatoes, onions, carrots, garlic, salt, and pepper in a large bowl. Coat vegetables with the remaining 1 tablespoon olive oil.
5

Remove the chicken from the oven; stir the vegetables and herbes de Provence into the pan.
6

Continue baking until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).