Hearty, nourishing, and delicious. This meal is packed with incredible flavors making it an impressive weeknight dinner the whole family will enjoy!
Gluten free & dairy-free with adjustments
Honestly… this one might just be one of my favorite dinners I’ve ever made. The chicken is so tender it falls apart, the carrots are slightly sweet from pure maple syrup and beautifully seasoned with herbs like thyme and sage; I could also take a spoon to that delicious mushroom gravy. My dad even said it was in his top 3 dinners I’ve made!
If you are looking for a simple and delicious comfort meal, look no further. The whole family will love this one! There is also a dairy free option here. Feel free to use a different cut of chicken, such as thighs, if you aren’t comfortable working with the legs, but keep in mind cooking times will vary based on different cuts; this recipe is specifically for legs. Full recipe below!
For the chicken:
2-4 chicken legs, depending on how many you’re serving
1 tbsp olive oil
salt, pepper, garlic powder
1 yellow onion, halved and sliced (optional, but adds a nice touch)
Heat olive oil in a pan over medium-high heat. Remove excess skin hanging off the sides of the chicken legs, then sear the chicken skin side down in the pan for about 5-10 minutes or until crispy. Remove the chicken from the pan, set aside.
Add onions if using and sauté until just beginning to soften. Add chicken back to pan skin side up, then place in 400F oven to roast undisturbed for 40-50 mins, or until chicken reaches 165-180F.
For the carrots:
6-8 carrots, halved
1 tbsp olive oil
thyme, sage, salt, pepper
1 ½ tbsp maple syrup + 1 tsp grainy Dijon mustard, whisked together
Sprinkle with dried spices + salt and pepper, then roast for 25 mins at 400F. Remove from oven, then add maple and Dijon to coat the carrots. Add back to the oven and roast for an additional 15-20 minutes, or until the carrots are fork-tender and caramelized.
For the gravy:
8oz shitake or Bella’s
1 grated shallot
2 tbsp butter (sub vegan butter for DF)
1 tbsp olive oil
½ tsp dried thyme
¼ tsp smoked paprika
½ tsp sage
¼ tsp garlic powder
1 tbsp tamari
2 tbsp arrowroot starch
2 cups broth (I used beef bone broth)
1 cup water
cracked black pepper and salt to taste
Heat the olive oil over medium heat in a medium saucepan. Add the shallot, and sauté for a minute. Add the butter, then add the mushrooms once the butter is melted. Coat the mushrooms in the butter, then add the thyme, paprika, sage, garlic powder, and tamari. Stir to combine. Sprinkle the arrowroot starch over the mushrooms and stir to coat them. Add the broth and water and bring the mixture to a boil, then reduce to medium heat and simmer for 15-20 minutes or until the gravy has thickened up. Season with salt and pepper to taste.
For serving:
Start with your potatoes of choice; I recommend mashed potatoes to soak up the gravy, but fingerlings would be yummy too. Top with a chicken leg, a few spoonfuls of gravy, and your roasted carrots. Serve with parsley and freshly grated Parmesan cheese if you’d like, and enjoy!
You guys will love this one! It’s truly amazing and surprisingly easy to make, yet really impressive.
If you want more delicious dinner recipes and meal inspo, make sure you’re following my Instagram @abigailsapron!
Have a wonderful weekend! This is a perfect Sunday supper, I hope you make it :)
With love,
Abigail