Roast Chicken Legs with Yams

For the Vegetables:

• 2 cups yams, peeled and chopped into 1/2 inch squares (approx. 2 small or 1 medium)
• 1 cup carrots, sliced thick (approx. 1 small bunch)
• 1/2 cup onion, sliced in wedges (approx. 1 small)
• 1 clove garlic, crushed
• 1 tbsp olive oil
• 1/2 tsp fresh thyme
• 1/2 tsp fresh rosemary, chopped
• 1/3 cup low sodium chicken broth

For the Chicken:

• 1 lb chicken legs, bone-in skin on (approx. 2 legs)
• salt and pepper, to taste
• 1 tbsp olive oil
• 1 clove garlic, crushed
• 1/2 tsp fresh thyme
• 1/2 tsp fresh rosemary, chopped
• 1/2 tsp lemon juice

1. Preheat oven to 400F.  In a large mixing bowl, toss together the yams, carrots, onions, garlic, olive oil, thyme, and rosemary until the vegetables are thoroughly and evenly coated.  Pour the vegetables into a 9 x 13 baking or roasting pan.
2. Pat the chicken dry with a paper towel and season with salt and pepper on all sides of the chicken.  In the same large bowl, place the chicken legs.  In a small mixing bowl, whisk together the olive oil, garlic, thyme, rosemary, and lemon juice.  Pour the olive oil mixture onto the chicken and toss to ensure the chicken is well coated.  Place the chicken legs on top of the vegetables in the roasting pan.  Pour any remaining olive oil mixture in the bowl over the chicken and vegetables.
3. Roast, uncovered, in the oven for 30 minutes.  At 30 minutes, rotate the pan, and pour the chicken broth onto the vegetables.  Make sure to avoid the chicken when pouring the broth in.  Continue roasting uncovered for 20 to 30 minutes, until a thermometer inserted into the largest part of the legs reads 165F.  Divide onto two separate plates and enjoy!