As a mom, I am always looking for quick dinners. This one has become one of my kiddo's favorite!
If you are a mom you know how hard it is to get your kids to eat something you worked all day on. This dish has become a once a week kinda dish. ;P
6 chicken legs, skin on 1 lb Brussels sprouts, trimmed, and quartered red potatoes, peeled, and cubed carrots, peeled, and quartered10 garlic cloves, crushed into 2 teaspoons of olive oil 1 tbsp fresh lemon juice
2 tbsp paprika, 1 tsp rosemary, divided1 tsp allspice, garlic powder, to taste pepper
Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).Preheat oven to 425 degrees F. Place potatoes, carrots, and Brussel Sprouts on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss. Now, in a small bowl mix the spices together. Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies. To the remaining spice mixture, add the garlic, lemon juice, and 3 tbsp extra virgin olive oil. Stir to combine into a paste. Coat the chicken with this paste on both sides and also underneath the skin (lift the skin up and add the spice paste, this is important for flavor). Nestle the chicken pieces in with the vegetables on the sheet pan. Roast in the heated oven until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35 minutes or so). Enjoy!