- 2 pounds chicken legs
- 1 lemon, cut into ½-inch slices
- 3 heads garlic
- ¼ cup plus 2 tablespoons olive oil, divided
- 2 teaspoons honey
- Rosemary sprigs
- Thyme sprigs
- 2 pounds small potatoes (such as red potatoes or fingerling)
- 1 red onion or 2 large shallots, cut into wedges
- 2 red or yellow peppers, cut into 1-inch strips
- 1 pound cherry or grape tomatoes
To Marinate the Chicken:
Combine 2 tablespoons of olive oil, lemon slices, 3 cloves of crushed garlic, honey, a teaspoon of chopped rosemary, a teaspoon of chopped thyme and a pinch of salt and pepper in a resealable bag. Mix it well and add the chicken. Marinate the chicken in the refrigerator for 4 hours or overnight.
Preheat the oven to 400°F. Remove the chicken and lemon slices from the marinade. Place the vegetables into the bottom of a roasting pan. Toss them with 2-3 tablespoons of olive oil and season them generously with salt and pepper. Place the chicken and lemon slices into the pan and distribute a few rosemary and thyme sprigs throughout. Cut just the tops off the garlic to expose the cloves and lay the whole cloves into the plan as well. Drizzle the exposed cloves with a bit of oil.
Bake the chicken in the oven for about 1 hour and 15 minutes, or until the vegetables are caramelized and the chicken is cooked through and starting to brown. Briefly broil if more browning is desired and serve.
Squeeze the roasted garlic out of the skins and spread it onto toasted bread for REAL garlic bread.