4 whole bone-in, skin-on chicken legs, washed and patted dry
1 pint cherry or grape tomatoes, washed, drained and stem ends removed
1 zucchini, cut into 1/2" rounds
1 red onion, sliced
2 large carrots, washed and sliced into 1/2" pieces
1/2 cup dry white wine or chicken stock
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
Salt and pepper, to taste
Arrange chicken legs, skin side up in a flat layer in a large baking dish. Arrange vegetables around chicken. Pour wine or stock into bottom of pan. Drizzle chicken and vegetables with olive oil. Season with Italian seasoning, salt and pepper. Roast for 1 hour or until the chicken's juices run clear. Remove from heat and let stand a few minutes before serving.