Baked Chicken Legs with Vegetables and Potatoes

Ingrédients

• 2 pounds potatoes (peeled and cut into bite-sized cubes)
• 1 large zucchini (cut into cubes)
• 2 bell peppers (cut into cubes)
• 1 medium yellow onion (quartered)
• 2 garlic cloves (minced)
• 4 Tbsp olive oil
• 1/2 tsp ground rosemary
• 1/2 tsp ground black pepper
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 4 chicken legs (thigh-drumstick-pieces (about 2.5 lbs))

Préparation

1. 1

   Preheat oven to 390°F (200°C) and line a large baking sheet with aluminum foil.

2. 2

   In a large bowl combine potatoes, zucchini, peppers, and onion. Set aside.

3. 3

   In a small bowl combine garlic, olive oil, rosemary, black pepper, dried thyme, garlic powder, onion powder, paprika, and salt.

4. 4

   Brush the chicken legs with the marinade then add the remaining marinade to the bowl with the potatoes and vegetables and mix with a spatula until everything is evenly coated.

5. 5

   Spread out the potatoes and vegetables on the baking sheet and place the chicken legs skin side up on top.

6. 6

   Bake for 45-55 minutes until the chicken is golden brown and crispy and has reached an internal temperature of 165°F.