Oven roasted Chicken with root vegetables

Oven roasted Chicken with root vegetables
Serves 4

4 chicken legs (or 4 drumsticks and 4 thigh pieces)
4 carrots
1 turnip
1 red onion
8 cloves of garlic
2 Tbsp olive oil
1 Tbsp dry rosemary or couple of strings fresh
Salt & Pepper

  • Heat oven to 200 degrees C (400 F)
  • Peel all vegetables
  • Cut carrots, turnip and onion in big chunks.
  • Peel the garlic
  • Place chicken, vegetables and the whole cloves of garlic in an oven-proof dish
  • Pour over the olive oil and sprinkle with rosemary, salt and pepper
  • Roast in oven for 40-50 minutes until carrot and turnip is soft and the liquid from chicken is clear.


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