Roasted Chicken with Root Vegetables

1.Preheat the oven to 400°F (200°C).

2.In a large bowl, combine the potatoes, carrots, pumpkin, minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper. Toss well to coat the vegetables evenly with the seasoning.

3.Place the chicken legs on a greased roasting pan. Season the chicken with salt and pepper.

4.Spread the seasoned vegetables around the chicken legs on the roasting pan.

5.Roast in the preheated oven for about 45-50 minutes or until the chicken is golden brown and cooked through, and the vegetables are tender.

6.Remove from the oven and let the chicken rest for a few minutes before serving.

7.Serve the roasted chicken with the roasted root vegetables.