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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.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Servings 4 people

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)

Instructions
 

  • 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).
  • 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.
  • Reduce temperature to medium and and fry the other side until golden brown (4 minutes)
  • Reduce temperature to low, turn chicken, cover with lid and let it simmer for 7 minutes.
  • Turn chicken one last time and simmer for 3-6 minutes or until cooked through.
  • Serve veggies and chicken. Enjoy!

Notes

I love to eat a lot of veggies, so I often do the same amount of veggies for 2 chicken legs. This also a great dish to save for the next day.