Roasted Chicken, potatoes and veggies

• 8 chicken legs
• 4 potatoes
• 1 cup carrots
• 2 cup broccoli
• 1/4 cup Extra Virgin Olive oil
• 1 cup chicken broth
• 1/2 cup butter
• 1 tbsp paprika
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp Roasted garlic salt
• 1 tbsp Sun- dried tomato and herb seasoning
• 1 tbsp Italian herb seasoning
• 1 cup bread crumbs
• 1 egg
• 1/2 cup milk

1. Preheat oven to 400F
2. Peel and scallop potatoes
3. Place scalloped potatoes and carrots in baking dish, drizzle Olive oil, butter and chicken broth over top, then add salt, pepper, paprika, roasted garlic salt, and Italian herb seasoning over potatoes.
4. Cover and Put in oven for 20 mins
5. Whisk egg and milk together in a small bowl
6. Mix bread crumbs, salt, pepper, Italian seasoning, Sun- dried tomato and herb seasoning, roasted garlic seasoning together in another bowl
7. De-skin the chicken, then roll all the chicken legs in the bread crumb mixture until fully covered
8. Remove the potatoes and carrots from the oven and add in the broccoli and chicken over top of the potatoes and carrots (make sure the chicken is overtop of everything) Cover and put in the oven for 1 hour and 30mins.

chicken, potatoes, carrots, broccoli, olive oil, chicken broth, butter, paprika, salt, pepper, garlic salt, tomato, italian herb seasoning, bread crumbs, egg, milk

Taken from cookpad.com/us/recipes/363777-roasted-chicken-potatoes-and-veggies (may not work)