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Annika Schimmer

Juicy Chicken with Roasted Spring Vegetables

These juicy chicken legs with roasted spring vegetables are a very easy, delicious yet healthy weekday dinner option. Great batch cooking recipe.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Dish
Ingredients Method

Ingredients
  

  • 4 chicken legs (pasture raised)
  • 1 bunch asparagus (ends removed)
  • 6 carrots
  • 1 fennel bulb (stalks removed)
  • 4 tbsp olive oil (virgin)
  • 2 tbsp avocado oil
  • 1 clove garlic (minced)
  • 2 sprigs rosemary (fresh)
  • sea salt and pepper ((omit pepper if you are AIP))

Method
 

  1. Preheat oven to 350 degrees. Cut vegetables into smaller pieces as shown in the picture. Place them in a casserole and drizzle with olive oil. Season with salt and pepper. Add garlic and rosemary and mix well. Roast for 30 - 40 minutes (depending on how soft you like the veggies).
  2. In the meantime heat avocado oil in large skillet over medium-high heat until hot. Place chicken in skillet, season with salt pepper and garlic powder and fry for 3 minutes.
  3. Reduce temperature to medium and and fry the other side until golden brown (4 minutes)
  4. Reduce temperature to low, turn chicken, cover with lid and let it simmer for 7 minutes.
  5. Turn chicken one last time and simmer for 3-6 minutes or until cooked through.
  6. Serve veggies and chicken. Enjoy!