Savory Herb Chicken Leg Meal Prep

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, combine olive oil, garlic powder, onion powder, smoked paprika, dried thyme, dried rosemary, salt, black pepper, and lemon juice to create a marinade.

3.Add the chicken leg quarters to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to overnight in the refrigerator for more flavor.

4.While the chicken is marinating, prepare the vegetables. Toss the broccoli florets, diced sweet potatoes, and halved cherry tomatoes in a separate bowl with a drizzle of olive oil, salt, and pepper.

5.Spread the marinated chicken legs on a baking sheet lined with parchment paper. Arrange the seasoned vegetables around the chicken on the same sheet.

6.Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

7.Remove from the oven and drizzle the cherry tomatoes with balsamic vinegar for added flavor.

8.Let the chicken and vegetables cool slightly before portioning them into meal prep containers. Divide the chicken legs and roasted vegetables evenly among the containers.