Rosemary-Roasted Chicken Legs with Sweet Potatoes
- Prep Time 0:15
- Cook Time 0:45
- 10 Comments
Sometimes comfort food means ooey-gooey mac and cheese and sometimes it means a big piece of sumptuous lasagna. Today, it means herb-y, lemony, garlicky chicken legs with melt-in-your-mouth sweet potatoes and silky onions that caramelize right in the pan. And almost zero effort.
- 2 chicken legs, skin intact $5.50
- salt and pepper Pantry
- 3 tbsp extra virgin olive oil, plus more for drizzling Pantry
- 3 cloves garlic, chopped Pantry
- leaves from 2 twigs fresh rosemary, chopped roughly $1 for a bunch
- 1 lemon, zested and sliced $0.50
- 2 medium sweet potatoes, skin intact, scrubbed and chopped $1
- 1 red onion, peeled and quartered $0.50
Total Cost of Ingredients $8.50
Preheat oven to 375 degrees F.
Liberally season the chicken all over with salt and pepper. Transfer to a large baking dish.
In a small bowl, combine the olive oil, garlic, rosemary and lemon zest. Stir to combine.
Rub chicken legs all over (including between the flesh and the skin) with oil mixture. Tuck a few slices of lemon between the flesh and the skin and place a few on top of the skin.
Place the sweet potatoes and onions in a mixing bowl. Drizzle lightly with olive oil, season with salt and pepper and toss to coat. Arrange in pan, surrounding the chicken legs.
Cover the pan tightly with aluminum foil and roast, covered for 30 minutes. Remove foil and bake for an additional 15 minutes, or until skin is golden brown.