All-in chicken leg bake

All-in chicken leg bake



  • 8 chicken legs
  • 1/4 pumpkin, peeled and cut into large chunks
  • 6 potatoes, peeled and quartered
  • 4 carrots, peeled and cut into 4
  • 2 brown onions, peeled and quartered
  • 1 head garlic, peeled and roughly chopped
  • All-purpose seasoning
  • Olive oil to coat


Preheat oven to180C.

Drizzle olive oil on a large baking tray. Place chicken legs and all vegetables except garlic on the tray. Drizzle with a little more olive oil and sprinkle garlic over.

Shake the all-purpose seasoning generously all over the chicken and vegetables and using an egg slice toss to coat everything in oil and garlic. Shake a little more all-purpose seasoning on.

Using a large piece of foil cover the entire tray sealing in all the edges.

Bake for 40 minutes and uncover and bake for a further 20 minutes.

Serve with hot chicken gravy and baby peas.


  • This dish is very simple in ingredients but packed full of flavour.
  • Sealing in all the juices for the first half hour of cooking gives you nice moist finished product and the roasting time gives the vegetables a lovely sweetness.
  • You could give it a Mediterranean leaning by sprinkling Italian herbs over it as well but I like it plain.
  • If you don’t have a large enough roll of foil pleat a few pieces together so you keep all those lovely juices in.
  • This All-in chicken leg bake was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions


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