Preheat oven to 400 F. Brush bottom of large glass baking dish with mixture of olive and vegetable oils. Arrange 3 lbs chicken legs (drumsticks). Take about six or so small to medium purple carrots, wash, cut large ones in half length-wise, and place at either end. Slice four medium red potatoes french-fry style (long strips) and place atop carrots and among chicken. Drizzle all with local wildflower honey and sprinkle evenly with hickory-smoked salt, paprika, and garlic salt. Lay four strips of bacon across top of all. Bake for one hour, then raise heat to 450 F and bake for 20 minutes longer.
Serve. Will likely need little to no salt, as it's already very flavorful. We kept the liquids from this and heated them up to use as part of a salad dressing later.
Gluten, dairy, nut, peanut, and egg-free. To make soy-free replace vegetable oil with corn, sunflower, or safflower oil.