Roasted Rosemary Chicken

This flavorful dish features tender roasted chicken legs paired with sweet root vegetables, zesty lemon, and aromatic garlic, all enhanced by the bright notes of cranberries and fresh rosemary. It’s perfect for a cozy dinner and makes for a stunning presentation.

Ingredients

• For the Chicken:
  • 4 chicken legs (drumsticks and thighs)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 lemon, zested and juiced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 cup fresh or frozen cranberries
• For the Root Vegetables:
  • 2 large carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 1 medium sweet potato, peeled and cubed
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh rosemary sprigs (for garnish, optional)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Marinade:
   • In a small bowl, mix the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, salt, and pepper.
3. Marinate the Chicken:
   • Place the chicken legs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring they are well coated. Let them marinate for at least 30 minutes (or up to 4 hours in the refrigerator for more flavor).
4. Prepare the Vegetables:
   • In a large mixing bowl, toss the carrots, parsnips, sweet potato, and red onion with olive oil, salt, and pepper until evenly coated.
5. Arrange the Dish:
   • On a large baking sheet or roasting pan, arrange the marinated chicken legs in the center. Scatter the seasoned root vegetables around the chicken. Add the cranberries on top of the vegetables and chicken.
6. Roast in the Oven:
   • Roast in the preheated oven for about 45-50 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). The vegetables should be tender and caramelized.
7. Garnish and Serve:
   • Once cooked, remove the dish from the oven. Garnish with additional fresh rosemary sprigs if desired. Serve the roasted chicken legs with the root vegetables and cranberries, drizzled with any pan juices.

Tips and Variations

• Vegetable Variations: Feel free to use other root vegetables like potatoes, beets, or turnips based on your preference.
• Add Spice: For a kick, add red pepper flakes to the marinade or season the vegetables.
• Make It a Complete Meal: Serve with a side of crusty bread to soak up the delicious juices.

This roasted chicken legs dish with root vegetables, lemon, garlic, cranberry, and rosemary is a hearty and flavorful meal that’s perfect for family gatherings or cozy weeknight dinners! Enjoy!