About the Recipe
Delicious and affordable!
Ingredients
One 2-3 lb pkg chicken legs and thighs (or just thighs)
2 oz olive oil or bacon fat, if available
Butter flavored cooking spray
1 Tbsp sea salt
2 tsp black pepper
1 Tbsp Herbes de Provence
1 Tbsp dry rosemary
1 tsp lemon pepper
Vegetable Mixture
4 large carrots, cleaned, peeled and sliced into 1” chunks
2 stalks celery, washed and cut into 1” chunks
6 cloves garlic, peeled but whole
1 large yellow onion, cut into chunks
1 bag baby gold potatoes, washed
1/4 c olive oil
2 tsp sea salt
1 tsp black pepper
1/2 tsp red pepper flakes
1 tsp lemon pepper
Preparation
I love to make this recipe whenever I find a big pack of chicken on sale - it’s perfect for a pack of thighs, thighs and legs, or even a whole chicken that has been cut up and packaged. Remove chicken from refrigerator for about 30 minutes. In the meantime, wash, peel and dry carrots and celery and cut carrots and stalks into rough 1” chunks. Peel garlic cloves but leave whole. Peel onion and cut into rough chunks. Wash and dry baby potatoes and cut in half. Put all vegetables into large bowl. Add oil, salt black pepper, red pepper and lemon pepper. Mix together and set aside. Preheat oven to 415 degrees (yes, that’s a specific temperature that works for my oven!). Pour out vegetable mixture evenly on the bottom of a long, rectangular roasting pan. Now, spray dried chicken parts with cooking spray. Generously and evenly season all chicken parts with mixture of salt, peppers and herbs. Place chicken over layer of vegetables in pan. If you have bacon fat (often found in a jar on the shelf near canned cooking spray), rub about 1/2 teaspoon onto top of each piece of chicken. If you don’t have bacon fat, drizzle olive oil onto each piece of chicken. Place pan in lower third of preheated oven and roast for 50-60 minutes.