Roasted Dill Chicken Legs and Root Vegetables

Spring has sprung in the Rockies (well, every other day at least…cold yesterday, warm today…those mountains make the weather here crazy). I’m headed to Florida in a few weeks and the thought of squeezing my foodie thighs and hips into a bikini is more than horrifying. Not that I’m going to crash diet or sweat it out at Zumba (Please people, who has time to work out when you have to cook?) The least I can do is attempt to stay away from the cheese and the butter and the heavy cream. In my world, that’s dieting. Everything is better with those three dairy ingredients. Ugh. Into the protein and veggie world I go…

Anyone who knows my boyfriend is aware of the fact that he likes to grow…anything. We are starting to accumulate quite the garden – which, when you are renting a house, can be quite an endeavor since everything is potted including the fruit trees. If my memory serves me (and I’m sure I’m forgetting a few things), he currently has sprouting: cucumbers, garlic, onions, raspberries, blueberries, a few varieties of grapes, strawberries, asparagus, eggplant, cherry trees, apple trees, aspens, peach trees, basil, oregano, dill, pineapple sage…and the lists gets longer everyday.

We won’t have actual fruit or veggies for a while, but the herbs are all set to go. So I had him cut me some dill sprigs for this recipe. Not only was this rather healthy, but I thought it was beautiful and pretty tasty considering that it was just plain old chicken and potatoes. Also, the veggies were cheap and so were the quartered chicken legs ($1.10 each! – heck yes Sunflower Market!)

Roasted Dill Chicken Legs and Root Vegetables

2 quartered chicken legs

10 fingerling potatoes, halved

5 carrots, cut into 1 inch logs

1 bunch radishes, halved

1 bunch green onions (half coarsely chopped, half whole)

1 onion, quartered

juice of 2 lemons

1/4 cup evoo

chicken broth

salt & pepper to taste

4-5 sprigs fresh dill


1. Remove any excess fat from the chicken legs. Drizzle olive oil over the chicken, and squeeze the juice of one lemon over each chicken leg, sprinkle with salt and pepper, and 2-3 sprigs of dill on each leg. Marinate in the refrigerator for 30 minutes.

2. While chicken is marinating, chop all the veggies and place in the bottom of a roasting pan with enough chicken broth to cover.

3. After 30 minutes have passed. arrange chicken on top of vegetables. Add whole green onions around the chicken to flavor the veggies and broth.  Cover and roast at 375 degrees for an hour, basting every 15 minutes.

4. After an hour, remove the top of the roasting pan. Cook until for another 20-30 minutes or until the chicken is browned, basting occasionally to keep chicken moist. Serve immediately.


About meganbrocato

Megan is a self-proclaimed foodie. Born in New Orleans, raised in Chicago, and now residing in Denver,Colorado, she has been exposed to quite the variety of cuisines and dining cultures. Onions and Garlic was launched in December 2010 as a platform to share recipes and foodie facts.

Posted on April 7, 2011, in Chicken, Vegetables. Bookmark the permalink. 2 Comments.

  1. Yvonne Hankins

    Megan: I love reading your articles and your recipes. Have you ever shared (or published) Grandma Fena’s chicken and tomatoes. So easy and would be so good using fresh basil and fresh chopped tomatoes. I’m sure your mom has the recipe (actually, no recipe just put together). Keep up the good work. Vonnie.

    • Vonnie,
      Actually, my Maw Maw wrote out this recipe for me and stuck it in an old cook book and gave it to me. I’ve never made it, but I think I should! Plus, I love finding things in her handwriting. She was great, wasn’t she?

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