Ingredients
2 large chicken legs with thighs attached
1 large Sweet Potato
1 large Parsnip
3 Carrots
(Can add other veggies, such as cauliflower)
Herbs de Provence
Salt & Pepper
Olive Oil
Preparation
Cut up vegetables into 1-2 inch pieces. Place in large casserole or baking dish. Season with salt, pepper and herbs de provence. Mix together with olive oil.
Place chicken on top of vegetable mixture. Season chicken with salt & pepper, herbs de provence and a tiny bit of olive oil.
Roast in 400 degree oven (with convection) for about 40-45 minutes.
