Ingredients
8 chicken legs
2 pounds baby potatoes, halved
1 large onion, cut into wedges
3 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons dried rosemary
1 teaspoon dried thyme
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley, chopped (for garnish)
Directions
Preheat your oven to 400°F (200°C).
On a large sheet pan, arrange the chicken legs, baby potatoes, and onion wedges in a single layer.
In a small bowl, mix together the olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.
Drizzle the olive oil mixture over the chicken and vegetables, ensuring everything is well coated.
Squeeze the juice of one lemon over the entire sheet pan.
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