Here’s a way to create a simple meal of chicken and vegetables, with lots of color and not too many ingredients. I’d love to change this up as we head into the fall months with a combination of potatoes, carrots and parnsips. Try replacing the thyme with parsley or even fresh dill.
There was something for everyone with this recipe since I piled the finished dish atop brown rice. The chicken and rice appealed to my kids while adults in the house enjoyed the roasted vegetables. The peppery arugula is a nice addition. This could be omitted altogether if you prefer.
Roasted Chicken Legs with Vegetables
1 1/2 lbs chicken legs and thighs
Kosher salt and fresh ground black pepper
1 lb small red potatoes, quartered
1 large zuchini, cut into 1/2-inch slices
1 medium onion, quartered
4 cloves garlic, minced
1 1/2 tbsp olive oil
1 tsp dried thyme
1/2 cup dry, white wine (I used a Chardonnay)
2-3 cups arugula (I used organic baby arugula)
Pre-heat oven to 450 degrees.
Add vegetables to a large mixing bowl. Season chicken with salt and pepper and add to bowl of cut vegetables. Toss vegetable-chicken mixture with minced garlic, olive oil and thyme. Spread evenly in roasting pan. Roast for 40 minutes or until chicken juices run clear. Potatoes egdes should be turning golden and skin of chicken should be browned and crispy.
Add arugula to serving platter. Transfer roasted chicken and vegetables to a clean bowl or platter. Place roasting pan on stove top. Add wine and deglaze pan.
Top arugula with wine and then add chicken and vegetables to platter. Serve.
Yield: 4 servings