Ingredients
Scale
- 2 turnips, peeled, diced 1/2-inch
- 3 large parsnips, peeled, diced 1/2-inch
- 3 large carrots, peeled, diced 1/4-inch
- 12 oz. mixed baby waxy potatoes, cut in half
- 1 Tbsp. olive oil
- 5 sprigs fresh thyme
- 3/4 tsp. salt, divided
- 2 chicken leg quarters
- 1/4 tsp. granulated garlic
Instructions
- Preheat oven to 420°F.
- On a large sheet pan add turnips, parsnips, carrots, potatoes, olive oil, thyme, and ½ of the salt. Toss until vegetables are well coated in the oil and salt.
- Spread vegetables into a single layer on the sheet pan.Â
- Rub remaining salt all over chicken legs. Place chicken legs on top of vegetables, skin side up. Sprinkle garlic powder evenly over both chicken legs.
- Place pan in oven. Bake 55 minutes or until chicken registers 165°F on an instant read thermometer inserted into the thickest part of the thigh.
- Remove pan from oven. Let stand 10 minutes before serving.
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