Chicken And Roots

• 4 chicken leg quarters
• 2 tablespoons olive oil, divided, or as needed
• salt and ground black pepper to taste
• 4 russet potatoes, cut into 1-inch cubes
• 2 onions, cut into 1/4-inch rings
• 3 carrots, peeled and cut into 1/2-inch pieces
• 4 cloves garlic
• 1 1/2 teaspoons herbes de Provence

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a large roasting pan. Coat chicken with 1 tablespoon olive oil; season with salt and pepper.
3. Bake in the preheated oven, about 30 minutes.
4. Combine potatoes, onions, carrots, garlic, salt, and pepper in a large bowl. Coat vegetables with the remaining 1 tablespoon olive oil.
5. Remove the chicken from the oven; stir the vegetables and herbes de Provence into the pan.
6. Continue baking until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

chicken, olive oil, salt, potatoes, onions, carrots, garlic, herbes

Taken from www.allrecipes.com/recipe/259278/chicken-and-roots/ (may not work)