Roasted Root Vegetables & Chicken Leg

Autumn is root vegetable season folks! From Parsnips to Rutabagas and Turnips to Carrots, you will start noticing them more in the market. Root vegetables offer a lot of energy and fibre and are known for their excellent nutrition. Try this recipe out, it's a family pleaser.

4 Quarter Chicken legs
6 Carrots
3 Parsnips
1 Fennel bulb
2 Onions
4 Potatoes or 12 Mini Potatoes
8 Garlic cloves
1 Clementine
1/4 cup Olive oil
1 tbsp Thyme
1 tsp Salt
1 tsp Black pepper
1 tsp Sugar
1/2 tsp Turmeric
1/2 tsp Garlic salt

you can also add:
Beets
Turnips
Any vegetable you like.. I added Mushrooms

Preheat oven to 400F.
Wash and scrub the vegetables very well if you plan on keeping the skin on (I did - more fibre!) Slice and quarter the vegetables and season with salt, sugar, thyme and Olive oil. Roll all the vegetables in the pan to make sure they are coated evenly. Place the quarter chicken legs on top of the vegetables and sprinkle turmeric, garlic salt and black pepper.

Roast in a cast iron pan at 400F for 60 minutes then Broil on high for 2-3 minutes to crisp up the chicken skin.

                                                                         
 Serve with salad and gravy from drippings!

 Enjoy!