Roasted lemon chicken legs and potatoes are a classic Mediterranean favourite and a perfect choice for the fall season. The addition of a little maple syrup caramelizes the chicken and veggies beautifully. Your kids will love drumsticks because they can eat them with their hands. The mess is all part of the fun!
INGREDIENTS
- 10 chicken legs
- 4 large russet potatoes, peeled and cut in wedges
- 8 medium carrots, peeled and cut in 2” chunks
- 10 garlic cloves, peeled
- Salt and pepper
- 2 teaspoons oregano
- ½ cup olive oil
- ⅓ cup lemon juice
- ½ cup pure maple syrup
- ¾ cup chicken broth
- ½ cup fresh cilantro, chopped
METHOD
- Preheat oven to 450
- Slice 4 garlic cloves (thin as you can); mince the rest and set aside
- Place carrots and potatoes in a bowl, season with salt and pepper
- Loosen skin on chicken legs and place garlic slices underneath the skin; place in large roaster pan and season with salt and pepper
- Whisk lemon juice, olive oil, minced garlic, oregano and maple syrup
- Add ½ of this sauce to potatoes and carrot and mix
- Add remainder of sauce to chicken legs and coat well
- Place vegetables in roasting pan with chicken legs; add broth
- Roast for 30 minutes, uncovered
- Reduce heat to 375 and continue roasting for 25 minutes, turning chicken and basting frequently
- Remove chicken legs from roasting pan to serving platter
- Broil veggies for a few minutes until caramelized (keep your eye on this to avoid burning) and arrange them on platter with chicken legs
- Garnish with cilantro
Dig in and enjoy!
