INGREDIENTS

• Spice Mix
• 11/2 tbsp dried rosemary leaves
• 1½ tbsp garlic powder
• 1½ tsp ground coriander
• ¾ tsp ground nutmeg
• Salt and pepper
• 6 chicken legs, bone in, skin on
• 10 baby red potatoes, washed and halved
• 5-6 carrots, peeled and halved width-wise
• 1 medium white onion, cubed or cut into large pieces
• Olive oil
• 1 Meyer lemon, juice of

INSTRUCTIONS

In a small bowl, mix the spices together. Reserve ⅓ tbsp of the spice mix for later.
Season the chicken legs on both sides and underneath the skin with the spice mix. Leave to rest for 20-30 minutes.

In a bowl mix the vegetables together with a drizzle of olive oil and season with the remaining spice mix.
Arrange the seasoned chicken legs and vegetables on a large oiled baking pan. Top with the lemon juice and a generous drizzle of olive oil.

Bake in the 400 degree F heated oven for 30-45 minutes* until the chicken reaches an internal temperature of 175 degrees F.