Roast Chicken with Herb Sauce and Root Vegetables

Step 1

Preheat oven to 425°F. Toss the 3 carrots, 2 parsnips, and 8 baby potatoes with 2 tbsp olive oil, salt, and pepper on a large rimmed baking sheet. Spread in a single layer.

Step 2

Pat the 4 chicken legs dry and rub with remaining 1 tbsp olive oil, salt, and pepper. Place them on top of the vegetables, skin side up.

Step 3

Roast for 35-40 minutes, until the chicken skin is golden and crispy and the vegetables are tender when pierced with a fork. If the vegetables brown too quickly, cover loosely with foil.

Step 4

Transfer chicken and vegetables to a platter, leaving any juices in the pan. Place the pan over medium heat on the stovetop.

Step 5

Add 1/2 cup chicken broth to the pan, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.

Step 6

Stir in the 1/2 cup chopped parsley and 1 tbsp thyme leaves. Cook for 1 minute until fragrant. Season with salt and pepper.

Step 7

Pour the herb sauce over the chicken and vegetables. Serve hot.