We often make this recipe in different variations. The vegetables vary depending on the season and are prepared using our own harvest when in season. It is a quick and easy recipe that fits perfectly into everyday life and tastes great to the whole family.

I prefer to prepare this dish directly with fresh vegetables from the garden. It doesn’t get any fresher than from the vegetable patch straight to the plate. I use whatever vegetables are ready to harvest. This means that the oven-baked vegetables are different every time and incredibly delicious. I sometimes combine fennel, parsnips, different types of cabbage, and herbs on a baking sheet.

If I’m in a hurry, I chop all the ingredients roughly and spread them out on a baking sheet lined with parchment paper. I then mix them with high-quality olive oil and various spices and bake them in the oven. I like to prepare the tray in advance and only put it in the oven when it’s almost time for dinner. This allows me to do some housework in between or simply bake the vegetables until they are golden brown after my workout. Wonderful.

Ingredients

2 chicken legs
400 g Potatoes (organic)
200 g carrots
1 Zucchini
1 Red bell pepper
1 onion
3 Garlic cloves
Olive oil
1 tsp Paprika seasoning
1 tsp Dried rosemary
1 tsp Thyme
Sea salt & pepper
Juice of 1 lemon

Instructions

Preheat the oven to 400°F (conventional oven) or 350°F (convection/fan). Wash the potatoes (you can leave the skins on) and cut them into bite-sized pieces. Peel the carrots and slice them. Dice the zucchini and bell pepper. Cut the onion into wedges and roughly chop the garlic.Place the vegetables directly in a baking dish and toss with a little olive oil, sea salt, black pepper, sweet paprika, rosemary, and thyme until evenly coated.
Season the chicken legs with sea salt, black pepper, and sweet paprika. Place the chicken legs on top of the vegetables and bake for about 40–45 minutes, until golden brown and cooked through. Drizzle the chicken with a little olive oil during baking to make it extra crispy.Before serving, drizzle a little lemon juice over the chicken and vegetables. Serve and enjoy.

Tried the recipe?

I would love to hear your feedback on my recipe in the comments below. Have you perhaps modified the recipe or have an additional idea? Feel free to share it with me and the other readers.

I hope you enjoy trying it out, Genevieve

Crispy chicken legs with oven-roasted vegetables