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Ingredients :
4 chicken leg quarters
2 tablespoons olive oil, divided, or as needed
salt and ground black pepper to taste
4 russet potatoes, cut into 1-inch cubes
2 onions, cut into 1/4-inch rings
3 carrots, peeled and cut into 1/2-inch pieces
4 cloves garlic
1 ½ teaspoons herbes de Provence
Methods :
Step 1
Preheat oven to 375 degrees F (190 degrees C).
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Step 2
Place chicken in a large roasting pan. Coat chicken with 1 tablespoon olive oil; season with salt and pepper.
Step 3
Bake in the preheated oven, about 30 minutes.
Step 4
Combine potatoes, onions, carrots, garlic, salt, and pepper in a large bowl. Coat vegetables with the remaining 1 tablespoon olive oil.
Step 5
Remove the chicken from the oven; stir the vegetables and herbes de Provence into the pan.
Step 6
Continue baking until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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