Potatoes, cauliflower and chicken are roasted to delicious perfection, with tons of garlic!
|6||bone in, skin on chicken legs|
|10||medium potatoes, peeled and cut in half|
|2 cups||cauliflower florets|
|2||heads of garlic, peeled|
|2 tsp||coarse sea salt|
|2 tsp||dry rosemary|
|1 tsp||garlic powder|
|1/2 tsp||fresh ground pepper|
|3 tbsp||olive oil|
Preheat oven to 400 degrees F.
Using a pestle and mortar, grind up the sea salt with the dry rosemary. Combine rosemary salt with the garlic powder, fresh ground pepper and paprika.
Place the chicken legs in a large baking dish and season with half of the rosemary salt mixture. Place in oven and bake 10 minutes.
In a large bowl, combine the potatoes, cauliflower and garlic. Drizzle with olive oil and season with the remaining rosemary salt mixture.
Take the chicken out of the oven and remove from baking dish. Place potatoes, cauliflower and garlic into the hot baking dish, trying to keep everything in a single layer. Place chicken on top of the potatoes and place back into the oven. Cook for an additional 20-30 minutes, until potatoes are tender and chicken is cooked through.
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