Herb-Roasted Chicken Leg with Baby Potatoes and Brussels Sprouts
Ingredients:
1 large chicken leg
1 lb baby potatoes, halved
1 lb Brussels sprouts, halved
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped for garnish
Instructions:
Preheat the Oven:
Heat your oven to 400°F (200°C).
Prepare the Chicken:
Pat the chicken leg dry with paper towels. Rub with 1 tablespoon of olive oil, minced garlic, half of the rosemary, half of the thyme, and season generously with salt and pepper.
Prepare the Vegetables:
In a large bowl, toss the halved baby potatoes and Brussels sprouts with the remaining olive oil, rosemary, thyme, and season with salt and pepper.
Roast the Chicken and Vegetables:
Place the chicken leg in the center of a roasting pan.
Scatter the prepared vegetables around the chicken in the pan.
Roast in the preheated oven for about 40-45 minutes, or until the chicken is golden and crispy, and the vegetables are tender and caramelized.
Garnish and Serve:
Sprinkle chopped parsley over the cooked chicken and vegetables for added freshness.
Serve hot, ensuring the chicken has reached a safe internal temperature of 165°F (75°C).
Prep Time: 15 minutes Cook Time: 45 minutes Serves: 2
his dish combines the earthy flavors of herbs and the rustic simplicity of roasted vegetables for a wholesome and delicious meal, perfect for a cozy dinner!
