After reading through quite a few roasted chicken recipes, nothing seemed quite right. I wasn’t trying to roast a whole chicken and while I love lemon, I just wasn’t in the mood for a lemony, winey chicken. At a recent dinner I attended, someone ever so simply roasted chicken legs and served it ever so simply with some diced veg. I’d do just that, but I’d do it better because I like flavor.

This dish is simple, but the caramelized veggies makes it taste like a treat. Perfect for winter without being some mashed potato-laden comfort food.

Rosemary Garlicky One-Pan Chicken

• 4 chicken legs, skin on- or hell, use more, but we are cooking for one here.
• Salt and pepper
• 4 medium carrots, many colors if you can find them
• 4 parsnips
• 2 medium sweet potatoes
• 4 medium Swiss gold (or Yukon) potatoes
• 1 small purple onion
• 1 small white onion
• 10 cloves of garlic
• 2-3 T. olive oil
• 2-3 T. of butter
• 3 T. of fresh rosemary

1. Preheat oven to 400F.
2. Salt and pepper your raw chicken legs on all sides. Set aside.
3. Peel your onions, carrots parsnips, and sweet potatoes. Cut into int 1″ chunks.
4. Leave the skin on your Swiss/Yukon potatoes. Cut into 1″ chunks.
5. Place all of these 1″ veggies on one large baking tray.
6. Peel 8 cloves of garlic and toss them throughout the veggies.
7. Sprinkle the whole baking tray with salt. Drizzle lightly with olive oil.
8. Place chicken on top of veggies.
9. Melt butter in a small saucepan. Add 2 remaining cloves of garlic, mined. Add rosemary. Stir until fragrant.
10. Baste chicken with melted butter mixture. Any leftover can go on the veggies.
11. Place any leftover rosemary on top of the veggies for extra flavor. No need to de-sprig it.
12. Roast for 15 minutes. Toss veggies around. Roast for 10 minutes.
13. Broil 2-3 minutes to caramelize the skin of the chicken and tops of the veggies.
14. Serve in a bowl and eat in front of Netflix on a cold night.