Oven-Baked Chicken Legs with Carrots and Tomatoes

Oven dishes are some of my favourite recipes: one tray, a little preparation and the oven does the rest. These chicken legs are marinated with honey, garlic and rosemary, then baked with carrots and red and yellow cherry tomatoes.

Honey marinade and rosemary

Mix olive oil, honey, one crushed garlic clove and the seasonings. Cover and marinate the chicken in the fridge for at least 30 minutes. Rosemary goes into both the marinade and the tray. Any marinade that has touched raw chicken must cook fully with the meat.

How long do chicken legs take in the oven?

Start with 20 minutes at 200°C fan. Add the tomatoes and reduce to 180°C fan. Depending on size, the legs need about another 20–30 minutes or longer. Check the thickest part with a meat thermometer without touching bone: it must reach at least 70°C for two minutes.

Vegetables on the same tray

Slice the carrots thinly and evenly. Add the tomatoes later so they do not cook for the whole roasting time. Leave a little room between the chicken pieces. If the honey browns too quickly, loosely cover the darkening areas.

Kitchen tip

Leave a little space between the chicken pieces and keep the skin facing up so it can brown rather than sit in the juices.

Easy recipe

Oven-Baked Chicken Legs with Carrots and Tomatoes

★★★★★★★★★★5.0 out of 5 · 2 ratings

Oven-baked chicken legs with honey, rosemary and garlic, served with carrots and cherry tomatoes. Includes marinating time and a doneness check.

Prep time

15 min

Cook time

45 min

Yield

3 servings

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Ingredients

− 3 +

• 800 gchicken legs, raw, skin-on and bone-in
• 250 gcarrots, peeled, about 4 small carrots
• 600 gcocktail tomatoes (red and yellow)
• 3 tbspolive oil
• 1 tsphoney
• 4 clovesgarlic, 1 for marinade, 3 for the tray
• salt, bell pepper, paprika powder, curry powder
• 4 sprigsrosemary

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Instructions

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1. Do not wash the chicken. Pat dry with kitchen paper if needed. Crush one garlic clove and mix with olive oil, honey, salt, pepper, paprika and curry powder. Add two rosemary sprigs.
2. Coat the chicken with the marinade, cover and refrigerate for at least 30 minutes. Meanwhile, peel and thinly slice the carrots. Wash the tomatoes and lightly crush the remaining three garlic cloves.
3. Preheat the oven to 200°C fan. Spread the carrots on a large tray. Put the chicken skin-side up on top, along with the marinade, remaining garlic and two rosemary sprigs.
4. Roast for 20 minutes. Add the tomatoes, reduce to 180°C fan and cook for about another 20–30 minutes. Loosely cover any areas that brown too quickly.
5. Check the thickest part without touching bone: the chicken must reach at least 70°C for two minutes. Cook longer if needed. The vegetables must also be tender and fully cooked. Divide between three plates.

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5.0 out of 5 · 2 ratings

Nutrition per serving

Calories

508 kcal

Protein

36.5 g

Carbohydrates

19.2 g

Sugar

11.2 g

Fat

31.8 g

Saturated fat

6.6 g

Fibre

4.8 g

Salt

0.7 g

Data source: USDA SR28

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