Gluten-Free Crisp Chicken Legs with Roasted Root Vegetables Recipe

This simply divine gluten free dinner is one that you will go back to time and time again. Loaded with wholesome goodness and flavor, its crispy chicken legs and roasted root vegetables are easy to prepare and dairy free, too! This recipe will also be delicious at room temperature, so don’t shy away from bringing it on a picnic.

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Crisp Chicken Legs with Roasted Root Vegetables

Simple, savory, colorful, and hearty, this is our idea of dinner perfection. If you want to go super gourmet and give the vegetables extra deep and rich flavor, substitute warm rendered duck or goose fat for the olive oil. And don’t worry if you can’t find sunchokes (Jerusalem artichokes); just add more of the other vegetables.

Servings 6 people

Calories 571 kcal

Ingredients

• 1 celery root peeled and cut into 1-inch cubes
• 1 pound carrots about 4 large, peeled and cut into 1-inch pieces
• 1⁄2 pound parsnips about 1 large, peeled and cut into 1-inch pieces
• 1⁄2 pound beets 2 medium, peeled and cut into 1-inch pieces
• 1⁄2 pound sunchokes cleaned and cut into 1⁄4-inch slices (optional)
• 1 green apple peeled and cut into 1-inch cubes
• 2 shallots sliced
• 1 tablespoon chopped fresh rosemary
• 6 tablespoons olive oil
• Kosher salt and freshly ground pepper
• 6 chicken legs thigh and drumstick
• 1 recipe Apple Cider Vinaigrette see below

Instructions

1. Preheat the oven to 450°F. In a large bowl, combine the celery root, carrots, parsnips, beets, sunchokes, apple, shallots, rosemary, and 1⁄4 cup of the olive oil. Season with 1 teaspoon salt and a few grinds of pepper and toss to combine. Distribute the vegetables in one layer on two rimmed baking sheets.
2. In the same bowl, toss the chicken legs with the remaining 2 tablespoons olive oil, 2 teaspoons salt, and a few grinds of pepper. Place the chicken legs on top of the vegetables and roast for 40 minutes on the center oven rack, tossing the vegetables occasionally.
3. Set the broiler to low, move one baking sheet to a higher rack, and broil until the chicken skin starts to get crispy and golden brown, 2 to 3 minutes. Remove and repeat with the second baking sheet.
4. Transfer the vegetables to a serving platter, drizzle the vinaigrette over them, top with the chicken, and serve.

Nutrition Facts

Crisp Chicken Legs with Roasted Root Vegetables

Amount Per Serving

Calories 571 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 8g50%

Trans Fat 0.1g

Polyunsaturated Fat 6g

Monounsaturated Fat 19g

Cholesterol 120mg40%

Sodium 305mg13%

Potassium 1319mg38%

Carbohydrates 40g13%

Fiber 9g38%

Sugar 17g19%

Protein 26g52%

Vitamin A 12795IU256%

Vitamin C 25mg30%

Calcium 117mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Olivia Mack Anderson

Photography Chelsea McNamara