The Best Roasted Chicken
Lately I have been buying the whole chicken legs from New Season’s instead of roasting a whole bird. We all love the drumsticks and thighs best anyway!
- 4-6 whole chicken legs
- olive oil
- salt and pepper
- 2-3 sprigs fresh thyme, chopped
- Two cups of peeled baby carrots
Preheat your oven to 420 degrees. On a roasting pan place 4 – 6 chicken legs (thigh and drumstick still attached). Drizzle them with olive oil and rub them all over with salt, pepper, and the thyme. Roast skin side down for 15 minutes, then turn over. Toss the carrots onto the roasting sheet with the chicken and continue roasting for another 15 -20 minutes. Allow the chicken to rest for a few minutes before serving. Crispy on the outside, juicy on the inside. The carrots will be glazed with the chicken drippings too, yum!