Ingredients
2lbsyukon gold potatoes
2jarsroasted peppers,marinated in oil with garlic and herbs
3tbspextra virgin olive oil
1½tspthyme leaves
salt
freshly ground pepper
6whole chicken legs
Preparation
Preheat the oven to 425 degrees F. Lightly oil a large roasting pan.
Add the potatoes, peppers, 3 tablespoons of the reserved garlic-herb marinade, the olive oil, and thyme to the roasting pan. Season with salt and ground pepper and toss well to coat the potatoes and peppers.
Make 3 or 4 deep slashes in each chicken leg and set them on top of the vegetables. Rub the remaining 3 tablespoons of garlic-herb marinade all over the chicken and into the slashes. Season with salt and pepper.
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.
Transfer to a platter and serve. Enjoy!
