Roasted Chicken Legs with Potatoes and Fennel. (Whole30, Gluten-Free)
Oven roasted Chicken Legs with Potatoes and Fennel is an easy dinner idea for two. This one pan dish is Whole 30 and Gluten Free!
Servings: 2 people
Calories: 367kcal
Ingredients
- 2 tablespoons olive oil
- 2 chicken legs, quarters
- 5 medium red potatoes, unpeeled and sliced
- 1 large fennel, stalk discarded and bulb sliced
- salt, pepper to taste
- 3 springs rosemary
- 3 springs thyme
Instructions
- Preheat the oven to 450°F.
- Wash and pat dry the chicken leg quarters. Season them with salt and pepper, pour over 1 tablespoon of olive oil and rub it in from both sides.
- Preheat a pan over high heat and place the chicken with the skin down. Brown the chicken on both sides about 5 minutes per side, until you get a beautiful golden brown color.
- Combined chopped potatoes and fennel on a baking sheet, add remaining olive oil and season with salt and pepper. Mix.
- Place browned chicken with the skin up on top of the potatoes, put the rosemary and thyme on top of the potatoes, and put the baking sheet in the oven.
- Bake for about 40 minutes until the vegetables are cooked through and the chicken internal temperature reaches 175-180°F.
Nutrition
Calories: 367kcal | Carbohydrates: 48.2g | Protein: 11.3g | Fat: 15.8g | Saturated Fat: 2.4g | Cholesterol: 25.8mg | Sodium: 82.1mg | Fiber: 5.5g | Sugar: 3.9g | Vitamin C: 35.5mg | Calcium: 40mg | Iron: 2.5mg