Roasted Rosemary Chicken

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Preheat the oven to 220 degrees, wash the chicken legs, pat dry, season with pepper and salt. Wash the potatoes and quarter them with the skin on. Peel the onions and cut into large pieces, chop the peeled garlic. Cut the zucchini lengthways into thick slices and clean the paprika into wide strips. Pluck the rosemary needles and chop.
Salt and pepper the chicken legs, brush with olive oil, sprinkle with 1/4 of the rosemary and put in the preheated oven.
15 minutes later, pepper and salt the vegetables and potatoes, brush with olive oil and mix with the legs on the tray. Finally sprinkle the garlic and the rest of the rosemary on top and fry everything in the oven for another 25 minutes.
Good recipe for parties with more people, simply use the trays one on top of the other in the oven and convection.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.