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Chicken Legs with Red Onions & Parsnips<\/p>\nChicken Legs with Red Onions & Parsnips<\/p>\n
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6 whole chicken legs with skin<\/p>\n
1 1\/2 tsp. salt<\/p>\n
\u00bd lemon<\/p>\n
1 lb (450 g) parsnips, peeled and halved lengthwise<\/p>\n
6 small red onions, peeled and halved<\/p>\n
3 garlic cloves, unpeeled and crushed<\/p>\n
10 to 12 sage leaves<\/p>\n
2 T.\u00a0 (30 ml) olive oil<\/p>\n
1\/2 tsp. ground black pepper<\/p>\n
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With the rack in the middle position, preheat the oven to375\u00b0F(190\u00b0C). Line a sheet pan with foil. On a work surface, season the chicken with the salt and rub all over with the lemon half. Lay the chicken out on the sheet pan, skin-side up. Squeeze the lemon juice into a large bowl. Add the remaining ingredients and toss to coat the vegetables well. Arrange the mixture around the chicken on the sheet pan, placing the onions cut-side down. Bake for 1 hour 15 minutes or until the vegetables are tender and the meat falls easily from the bones, turning the parsnips over halfway through. Serve with a green salad, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken Legs with Red Onions & Parsnips 6 whole chicken legs with skin 1 1\/2 tsp. salt \u00bd lemon 1 lb (450 g) parsnips, peeled and halved lengthwise 6 small red onions, peeled and halved 3 garlic cloves, unpeeled and crushed 10 to 12 sage leaves 2 T.\u00a0 (30 ml) olive oil 1\/2 tsp. ground black pepper With the rack in the middle position, preheat the oven to375\u00b0F(190\u00b0C). Line a sheet pan with foil. On a work surface,…<\/p>\n