Roast Chicken Legs with Yams

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These roast chicken legs with yams are the perfect one pan meal. It is extremely simple to put together, is healthy, and will impress guests!

Roast Chicken Legs with Yams

Healthy eating does not have to look like chicken breasts and rice at every dinner.  I have been experimenting with various methods of preparing healthy meals that include chicken.  There are so many variations that can make a healthy eating journey fun and tasty!  

This recipe is inspired by the queen of roast chicken herself - Ina Garten!  It is simple and includes minimal ingredients that are easy to find.  I have also reduced the amount of oil in this recipe considerably from what Ina usually calls for in her chicken recipes.  This helps to reduce the calories and fat in the dish.  I made this for Julian and it did not stand a chance.  This chicken recipe has become a rare repeat recipe in our kitchen!

Roast Chicken Legs with Yams

How to Make the Best Roast Chicken Legs with Yams

While the full recipe instructions are available below, here are some tips to master the art of roasting chicken!

  • The most important tip to remember when preparing your roast chicken is that the skin needs to be as dry as possible.  This is important because it is what is going to give you that crispy skin on the outside of the chicken leg.  Any moisture that is left on the skin before seasoning is going to make the skin come out soggy.  I recommend patting the chicken legs dry thoroughly with a paper towel before seasoning them with salt and pepper.  If you have time, lay the legs flat on a parchment lined baking sheet after seasoning and let them dry in the fridge for one to two hours.  Blot any excess moisture from them before coating in olive oil.
  • When coating the chicken with the olive oil and herb blend, be sure to coat them evenly and thoroughly.  This is important, because the mixture gives the chicken flavor.  The coating of oil will also help the skin on the chicken legs get crispier while locking in the moisture of the meat.
Roast Chicken Legs with Yams

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Roast Chicken Legs with Yams

These roast chicken legs with yams are the perfect one pan meal. It is extremely simple to put together, is healthy, and will impress guests!

Author:
Kirsten

Ingredients

For the Vegetables:

  • 2 cups yams, peeled and chopped into 1/2 inch squares (approx. 2 small or 1 medium)
  • 1 cup carrots, sliced thick (approx. 1 small bunch)
  • 1/2 cup onion, sliced in wedges (approx. 1 small)
  • 1 clove garlic, crushed
  • 1 tbsp olive oil
  • 1/2 tsp fresh thyme
  • 1/2 tsp fresh rosemary, chopped
  • 1/3 cup low sodium chicken broth

For the Chicken:

  • 1 lb chicken legs, bone-in skin on (approx. 2 legs)
  • salt and pepper, to taste
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1/2 tsp fresh thyme
  • 1/2 tsp fresh rosemary, chopped
  • 1/2 tsp lemon juice

Instructions

  1. Preheat oven to 400F.  In a large mixing bowl, toss together the yams, carrots, onions, garlic, olive oil, thyme, and rosemary until the vegetables are thoroughly and evenly coated.  Pour the vegetables into a 9 x 13 baking or roasting pan.
  2. Pat the chicken dry with a paper towel and season with salt and pepper on all sides of the chicken.  In the same large bowl, place the chicken legs.  In a small mixing bowl, whisk together the olive oil, garlic, thyme, rosemary, and lemon juice.  Pour the olive oil mixture onto the chicken and toss to ensure the chicken is well coated.  Place the chicken legs on top of the vegetables in the roasting pan.  Pour any remaining olive oil mixture in the bowl over the chicken and vegetables.
  3. Roast, uncovered, in the oven for 30 minutes.  At 30 minutes, rotate the pan, and pour the chicken broth onto the vegetables.  Make sure to avoid the chicken when pouring the broth in.  Continue roasting uncovered for 20 to 30 minutes, until a thermometer inserted into the largest part of the legs reads 165F.  Divide onto two separate plates and enjoy!

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