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.
Servings6people
Calories571kcal
Ingredients
1celery rootpeeled and cut into 1-inch cubes
1poundcarrotsabout 4 large, peeled and cut into 1-inch pieces
1⁄2 pound parsnipsabout 1 large, peeled and cut into 1-inch pieces
1⁄2 pound beets2 medium, peeled and cut into 1-inch pieces
1⁄2 pound sunchokescleaned and cut into 1⁄4-inch slices (optional)
1green applepeeled and cut into 1-inch cubes
2shallotssliced
1tablespoonchopped fresh rosemary
6tablespoonsolive oil
Kosher salt and freshly ground pepper
6chicken legsthigh and drumstick
1recipe Apple Cider Vinaigrettesee below
Instructions
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.
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.
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.
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 571Calories 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.