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Roasted Rosemary Chicken with Plums & Sweet Potatoes

Course Dinner, Main Course
Cuisine American
Keyword Chicken Legs
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Lora Wiley-Lennartz

Ingredients

  • 1 tablespoon chopped rosemary plus some sprigs for garnish
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 4 large or 8 small chicken legs
  • 2 large sweet potatoes
  • 1+1/2 lbs plums
  • 1 large red onion

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Grease an oven proof casserole dish.
  3. Stir the chopped rosemary into the olive oil and season with kosher salt and freshly ground pepper.
  4. Rinse the chicken legs and pat them dry.
  5. Place the chicken legs in the greased casserole dish and use a pastry brush to coat them with the seasoned rosemary oil on all sides.

  6. Place the dish in the oven and bake for 20 minutes.

  7. Peel the sweet potatoes and use a sharp knife or a mandolin to thinly slice them into rounds.
  8. Rinse the plums, pat dry and slice into quarters, discarding the stones.
  9. Peel the onion and slice thinly into rings.
  10. Add the sweet potato slices to the dish with the chicken. Brush the potatoes and the chicken again with the rosemary oil and bake for another 10 minutes.

  11. Remove the pan from the oven and arrange the plums and onion rings in the dish. Make sure the chicken legs are on top so they brown. Brush the plums and onion rings with the rest of the rosemary oil. Return the dish to the oven and bake for another 20 minutes.

  12. Remove from oven, Seasoned with kosher salt and freshly ground black pepper to taste, garnish with rosemary sprigs and serve.