Chicken and Roots

For a simple, budget-friendly weeknight meal, make this succulent chicken that's roasted with garlic and roots: russet potatoes and carrots.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 884 Calories

Ingredients

• salt and ground black pepper to taste
• 4 cloves garlic
• 4 chicken leg quarters
• 2 tablespoons olive oil, divided, or as needed
• 1 ½ teaspoons herbes de Provence
• 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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Bake in the preheated oven, about 30 minutes.

Step 4

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

Step 5

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

Step 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).