Recipe by Alexa Weibel
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4 tbsp. olive oil
4 tsp. Dijon mustard
4 bone-in whole chicken legs (with thighs and drumsticks; 12 oz. each)
3/4 lb. baby red potatoes, halved lengthwise
2 large red onions, each cut into 8 wedges
1 lemon, thinly sliced, ends and seeds discarded
3 tbsp. dry (white) vermouth
1 tsp. onion powder
8 oz. snap peas
Fresh herbs (such as flat-leaf parsley, tarragon, or dill), for garnish
1. Position a rack in the top third of the oven; preheat to 475°. In a small bowl, whisk 2 tbsp. olive oil, the mustard, 1 tsp. salt, and 3/4 tsp. pepper; brush all over the chicken. Arrange, skin-side up, on a large rimmed baking sheet. Roast for 20 minutes.
2. Meanwhile, in a large bowl, toss the potatoes, onions, and lemon slices with the vermouth, onion powder, and the remaining 2 tbsp. olive oil; season with salt and pepper.
3. Reduce the oven temperature to 450°. Arrange the vegetable mixture around the chicken on the baking sheet. Roast for 10 minutes. Stir the snap peas into the vegetables. Roast until the vegetables are tender and an instant-read thermometer registers 165° when inserted into the thickest part of each chicken leg, 10 to 15 minutes more. Top with the herbs.
This recipe was featured on Rachael Ray Every Day's April 2018 cover. Subscribe to the magazine!