6 chicken legs, with the skin

1/2 cup (125 ml) pickle juice

2 tsp salt

1 celeriac, peeled and cubed

1 rutabaga, peeled and cut into long sticks 1/2 inch (1 cm) thick

4 carrots, peeled and cut into long sticks 1/2 inch (1 cm) thick

2 tbsp (30 ml) olive oil

In a glass dish, combine the chicken, pickle juice and salt. Cover and refrigerate for 12 hours or overnight, turning the chicken once or twice. Drain the chicken and discard the marinade.

With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

On the prepared baking sheet, combine the vegetables and oil. Season with salt and pepper. Place the chicken over the vegetables and oil lightly. Bake for 1 hour or until the meat easily detaches from the bone and the vegetables are tender.

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