A chicken leg is made of dark meat and is a tasty and faster alternative to cooking an entire chicken.
Chicken And Roots
The chicken is wonderfully seasoned and crispy, while the slow rendering of the fat in the skin helps produce a crispy skin that has plenty of crackly bits.
Recipe Summary Chicken And Roots
A tasty recipe that is easy to prepare and will not break your budget. This is a weekly staple in our home during the winter.Ingredients | Recipes For Chicken Legs On Stove Top
4 chicken leg quarters
2 tablespoons olive oil, divided, or as needed
salt and ground black pepper to taste
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
4 cloves garlic
1 ½ teaspoons herbes de Provence
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a large roasting pan. Coat chicken with 1 tablespoon olive oil; season with salt and pepper.
Bake in the preheated oven, about 30 minutes.
Combine potatoes, onions, carrots, garlic, salt, and pepper in a large bowl. Coat vegetables with the remaining 1 tablespoon olive oil.
Remove the chicken from the oven; stir the vegetables and herbes de Provence into the pan.
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).
Info | Recipes For Chicken Legs On Stove Top
prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
TAG : Chicken And Roots
Meat and Poultry Recipes, Chicken, Baked and Roasted,
