Roasted Chicken Legs with Broccolini
This one pan meal is a great weeknight dinner and healthy to boot. We're slowly eating our way through freezer meat that has saved our asses this winter and I was so happy to find these chicken legs in the mix. This dish is extremely flavorful with minimal ingredients and is on the table in no time. Easy meals like this are really handy this time of the year as we transition from cozy winter mode into spring chaos. There's a lot happening at the farm this spring---pigs are joining the family, a new greenhouse, my book comes out (more to come on that soon!) and new tractor equipment that will hopefully make our lives a hell of a lot easier. It's hard to believe that with all the snow still covering the ground that we are in it. The greenhouse seeding schedule is boss these days and it's go time!
Thank god for nourishing meals like this to help keep us energized and motivated during this transition period. I hope you all enjoy this sheet pan chicken dish as much as we do. Pour a glass of wine and dig in!
Cheers from Tumbleweed Farm.
Roasted Chicken Legs with Broccolini
Ingredients
- 2 whole chicken legs
- 1 bunch of broccolini
- 6 cloves of garlic, peeled and left whole
- 2 tablespoons extra virgin olive oil
- 2 sprigs fresh thyme
- salt and pepper
- lemon juice for serving
Preparation
- Heat the oven to 425F. On a rimmed baking sheet toss the chicken, broccolini and garlic with the olive oil. Add the thyme sprigs and sprinkle with plenty of salt and pepper.
- Arrange the chicken and veggies in a single layer and roast, tossing the veggies once or twice and basting the chicken in the pan juices, until the chicken is cooked through and the veggies are golden brown and lightly crisp. About 40-45 minutes.
- Serve the chicken and veggies with a drizzle of freshly squeezed lemon juice and enjoy.
Notes
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Cooking times will vary from kitchen to kitchen
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