- 8 chicken legs with thighs attached
- 24 medium sized red skin potatoes sliced in half
- 1 bunch of carrots, cleaned and sliced in half
- 1 tablespoon herbs de Provence
- Olive Oil
- Salt and Pepper
- Fresh Thyme Sprigs
Preheat oven to 425 degrees. Place chicken on a sheet tray, drizzle with olive and herbs de Provence, and sprinkle with salt and pepper. Place on middle rack in oven. In small stock pot place cleaned potatoes in cold water, add salt to water until it tastes like sea water – parboil potatoes until they are soft, but not falling apart for about 30 minutes, During the last 15 minutes of cooking add carrots to potato’s and cook until they are soft but firm. Set aside. About 30 minutes before chicken is finished – pull it out – remove chicken leave all drippings in the pan and toss the carrots and potatoes on the tray – if needed add a drizzle of olive oil. Sprinkle with salt and pepper and roast for 30 more minutes or until vegetables are tender and chicken is crisp and cooked through. Scrape all brown bits on the tray and toss with vegetables before serving! Garnish with fresh thyme.