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One-pan roast chicken legs with herbed vegetables

Roasted chicken legs on baked vegetables in a tray, hands holding it with oven gloves. Bold yellow text: "LAZY BUT TASTY". Vibrant colors.

By Tom · Updated

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  • Serves 4
  • 1 hour 5 min
  • Easy

We've all been there - it's dinner time, you're exhausted, and the last thing you want to do is cook something complicated. This is my go-to lazy meal that hits the spot every time. Minimal effort, maximum flavour, and no fancy ingredients required.

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The recipe

One-pan roast chicken legs with herbed vegetables

We've all been there - it's dinner time, you're exhausted, and the last thing you want to do is cook something complicated.

  • Serves 4
  • 20 min prep
  • 45 min cooking
  • Easy

Difficulty is our estimate from the method.

Scale
4 servings
Measurements

Ingredients

For the vegetables

For the chicken

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1: Prepare the vegetables

    Preheat your oven to 200°C (180°C fan) / 400°F.Place all the chopped vegetables onto a large roasting tray. Drizzle generously with olive (30 ml) oil, season with salt, pepper (2 peppers), and dried herbs (1 tsp). Toss to coat evenly, then spread into a single layer for even roasting.

  2. Step 2: Marinate the chicken

    Using a sharp knife, score each chicken leg 8-10 times 1cm apart down to the bone. This helps the marinade penetrate and ensures even cooking. In a small bowl, whisk together the olive (30 ml) oil, balsamic vinegar (15 ml), Dijon mustard (1 tsp), garlic (2 cloves), herbs (1 tsp), salt, and pepper (2 peppers). Pour the marinade over the chicken legs (4 legs) and rub it in well, ensuring they're fully coated.

  3. Step 3: Roast everything together

    Nestle the marinated chicken legs (4 legs) on top of the vegetables. Roast in the preheated oven for 40-45 minutes, or until the chicken is golden and cooked through (internal temperature should reach 75°C / 165°F) and the vegetables are tender and caramelised.

  4. Step 4: To serve

    Serve hot, straight from the tray. Spoon pan juices over the chicken for extra flavour. Pair with a simple green salad or crusty bread, if desired.

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Questions people ask

How long does one-pan roast chicken legs with herbed vegetables take?

1 hour 5 min from start to finish, of which 20 min is prep and 45 min is cooking.

How many does it serve, and can I change that?

As written it serves 4. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.