Mediterranean Chicken Legs Sheet Pan Dinner #OurFamilyTable

 Chicken legs marinated in lemon and spices then roasted with potatoes and kohlrabi for a delicious quick and easy dinner with little clean-up.

The From Our Dinner Table Group are sharing Oven Roasted Recipes today......

Oven Roasted Recipes

• Garlic Herb Butter Roast Chicken by Making Miracles
• Honey Pecan Crusted Salmon by Art of Natural Living
• Mediterranean Chicken Legs Sheet Pan Dinner by A Day in the Life on the Farm
• Roasted Cabbage Wedges with Dijon-Onion Sauce by Sweet Beginnings
• Roasted Vegetables with Italian Sausage by Blogghetti
• Roasted Whole Pumpkin with Stuffing by Palatable Pastime
• Rosemary Garlic Roasted Beef Tenderloin by That Recipe
• Rosemary Garlic Roasted Leg of Lamb by A Kitchen Hoor's Adventures

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When the weather turns crisper and the smell of Fall is in the air I start craving the comfort foods of my childhood.  As an adult I gravitate towards white meat when I eat chicken but as a child....I would grab that drumstick every time.

Of course, you can use this recipe for any chicken parts that you enjoy.  Just adjust the cooking time.  The marinade is simple and quick.  You don't want to leave the chicken in the marinade for longer than 30 minutes though. The lemon juice will cause your chicken to become mushy if you leave it in for longer than that.

I had some new potatoes and kohlrabi available so that is what I added to my sheet pan dinner.  I think some green would have been nice, perhaps brussels sprouts or green beans, for color.  Alas....I didn't have those in my refrigerator on the day I made this dinner.  You can use whatever vegetables you have on hand that your family loves.

I don't know about you but when the seasons change I get the nesting bug.  I know many of us do Spring Cleaning each year but I find myself doing Summer, Fall and Winter cleaning as well.  This was a perfect meal to serve on the day I got urge to pull out the Fall decorations and put away the Summer stuff.  

Sheet Pan Dinner, Oven Roasting, Chicken, Easy

Entrees, Chicken

American

Yield: 4 servings

Author: Wendy Klik

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Mediterranean Chicken Legs Sheet Pan Dinner

Chicken legs marinated in lemon and spices then roasted with potatoes and kohlrabi for a delicious quick and easy dinner with little clean-up.

Prep time: 10 MinCook time: 40 Mininactive time: 30 MinTotal time: 1 H & 19 M

Ingredients

• 8 chicken legs
• salt and pepper, to taste
• 2 t. oregano
• 1 t. paprika
• 1/2 t. cumin
• 1 T. minced garlic
• 1 sweet onion, cut into large dice
• zest and juice of 1 lemon
• 1 lemon, sliced
• 1/4 c. + 1 T. olive oil
• 8 new potatoes,  quartered or halved, depending on size
• 1 Kohlrabi, peeled and cut into chunks approx. the same size as the potatoes.

Instructions

1. Place the salt, pepper, oregano, paprika, cumin, garlic, onion, lemon zest, lemon juice and  1/4 cup of olive oil in a large plastic bag that seals.  Shake to combine.  Add the chicken legs.  Seal the bag and massage the chicken from the outside of the bag, to coat with the marinade.  Let rest for 20-30 minutes at room temperature while the oven preheats.
2. Place the potatoes and kohlrabi in a large bowl.  Add the 1 Tablespoon of olive oil, season with salt and pepper and toss to coat.
3. Remove the chicken and onions from the marinade and place onto half of a baking sheet that has been covered with parchment or a silicone mat.  Tuck the lemon slices in and around the chicken legs.  Place the vegetables onto the other half of the baking sheet.
4. Roast in a preheated 450* oven for 35-40 minutes, until the vegetables are tender, the chicken reaches an internal temperature of 165* and both the chicken and vegetables are browned.

Notes:

Adapted from a recipe found at The Mediterranean Dish.

Calories

1183.21

Fat (grams)

50.34

Sat. Fat (grams)

13.19

Carbs (grams)

47.30

Fiber (grams)

6.76

Net carbs

40.54

Sugar (grams)

7.90

Protein (grams)

129.92

Sodium (milligrams)

611.22

Cholesterol (grams)

655.32

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