Rosemary and Lavender Roasted Chicken Legs with Roasted Golden Beets, Yukon Gold Potatoes, Leeks, and Carrots ??
Chicken marinade: olive oil, balsamic vinegar, garlic, Rosemary, lavender, salt and pepper
Preheat oven to 400*f
Halve and lay out vegetables on parchment lined baking sheet- sprinkle with olive oil, salt and pepper. Roast, face down, for approx 45 min.
Once veg is in the oven, sear chicken in cast iron pan, skin down. Once skin is good and crispy, cover pan with foil and roast with vegetables until juices run clear when pierced- approx 45- 55 min.