Herb-Roasted Chicken Legs with Lemon-Garlic Potatoes and Balsamic Glazed Vegetables

Preheat oven to 425°F (220°C). Position racks in the upper and lower thirds of the oven.

Pat 6 chicken legs dry with paper towels. Place in a large bowl.

Wash and quarter 1.5 pounds of baby potatoes (halve if very small). Place in a separate large bowl.

Peel and roughly chop 4 garlic cloves. Finely mince the remaining 2 cloves and set aside separately.

Strip leaves from 2 sprigs of rosemary and 2 sprigs of thyme; chop finely. Keep the remaining herb sprigs whole.

Wash the lemon, then zest half of it into the bowl with the chicken. Cut the lemon in half; set aside.

In the bowl with the chicken, add 2 tablespoons olive oil, chopped herbs, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub mixture all over chicken legs to coat evenly.

To the bowl with potatoes, add 1 tablespoon olive oil, the roughly chopped garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried oregano. Toss to coat.

Line a large baking sheet with parchment paper or foil. Arrange the chicken legs skin-side up, leaving space between each piece. Scatter the whole herb sprigs around the chicken.

On a separate baking sheet, spread the seasoned potatoes in a single layer. Squeeze juice from half the lemon over the potatoes.

Place the chicken on the upper rack and potatoes on the lower rack of the oven. Roast for 20 minutes.

While the chicken and potatoes are roasting, prepare the vegetables. Wash and cut 2 zucchini into 1/2-inch half-moons. Core and slice 2 bell peppers into 1-inch strips. Peel and slice 1 red onion into 1/2-inch wedges.

In a large bowl, toss the prepared vegetables with 1 tablespoon olive oil, 2 tablespoons balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

After the initial 20 minutes of roasting, remove the potato tray from the oven and push potatoes to one half of the sheet. Add the vegetable mixture to the other half.

Return the tray to the oven and continue roasting both trays for 25 more minutes, or until chicken reaches an internal temperature of 165°F (74°C), potatoes are tender, and vegetables are caramelized.

If the chicken skin needs more browning, broil on high for 2-3 minutes, watching carefully to prevent burning.

Squeeze juice from the remaining lemon half over the roasted vegetables just before serving.

Divide the chicken legs, potatoes, and vegetables among 3 plates. Spoon any pan juices over the chicken for extra flavor.