SHEET PAN ROASTED GARLIC LEMON CHICKEN LEGS and POTATOES

If you are a fan of savoury citrus flavours, then you will love these Roasted Garlic Lemon Chicken Legs & Potatoes. This recipe is so so yummy, and it is super quick & easy.  The bright acidity of the lemon pairs so well with the savoury garlic and rosemary flavours.

This recipe can be started the night before or the morning of as it’s best marinated for at least 30 minutes before it’s roasting time of 35 minutes for those all too common busy days.

One of Her Copper Kitchen’s favourite kitchen tools!

INGREDIENTS:

• 12 chicken legs with skin

• 5 tbsp butter, melted

• 3 tbsp avocado or olive oil

• 2-3 sprigs fresh rosemary ( or 2 tsp dried rosemary)

• 1 1/2 tsp smoked paprika

• 8-10 cloves garlic, smashed with a mallet or the side of a knife…or a pot

• 2 tbsp fresh squeezed lemon juice

• 1 tsp salt

• 1/2 tsp pepper

• 1/4 tsp red pepper flakes (optional)

• 2 lemons, sliced

• 6 medium yellow potatoes, cut into 1.5-2” cubes

DIRECTIONS

1. Toss all of the ingredients into a large ziploc bag and zip closed. Smoosh the bag around to mix everything up making sure chicken and potatoes are evenly coated.

2. Refrigerate the bag in the fridge for at least 30 minutes to marinate. This is a great recipe to prepare the night before.

3. Preheat the oven to 450 F degrees.

4. Pour the contents of the ziplock bag into to a large casserole dish. Bake in the preheated oven, uncovered for 35 minutes or until legs are golden brown and cooked to 165 degrees internally. (I love my thermopro probe when roasting meat. It never fails to give accurate temperatures.)

5. Garnish with fresh rosemary sprigs if desired.