Roasted Chicken Legs with Garlic Potatoes and Peppers

1. 1

   Preheat the oven to 425.

2. 2

   Lightly oil a large roasting pan.

3. 3

   Add the potatoes, peppers, 3 tablespoons of the reserved garlic-herb marinade, the olive oil and thyme to the roasting pan.

4. 4

   Season with salt and ground pepper and toss well to coat the potatoes and peppers.

5. 5

   Make 3 or 4 deep slashes in each chicken leg and set them on top of the vegetables.

6. 6

   Rub the remaining 3 tablespoons of garlic-herb marinade all over the chicken and into the slashes.

7. 7

   Season with salt and pepper.

8. 8

   Roast the chicken for 1 hour and 10 minutes, stirring the vegetables once or twice, or until the chicken is cooked through and the potatoes and peppers are tender and crispy in spots.

9. 9

   Transfer to a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.