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Pan-roasted Chicken legs with Root Vegetables
SIMPLE.ARTISTIC.COOKING22Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 chicken legs (approx 1.5 lb.)
- 2 Tbsp. olive oil
- 1 tsp. Herbs de Provence
- 1 sweet potato (sliced)
- 1 onion (I used red, sliced)
- 8 cloves garlic (peeled and smashed)
- 3 beets (I used yellow, sliced)
- 4 carrots (sliced)
- 2 turnips (sliced)
- 5 radishes (sliced)
- 5 red skin potatoes (small-med, halved)
- 2 chicken legs
- 2 Tbsp. olive oil
- 1 tsp. Herbs de Provence (dried)
- 1 sweet potato (sliced)
- 1 medium onion (I used red sliced)
- 8 cloves garlic (peeled/smashed)
- 3 beets (I used yellow)
- 4 carrots (sliced)
- 2 turnips (sliced)
- 5 radishes (sliced)
- 5 red skin potatoes (small, halved)
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