Introduction
roasted chicken leg with potatoes is a comforting, wholesome dish that brings together juicy, golden-brown chicken, crispy potatoes, and a refreshing fresh salad. What makes this recipe special is its balance of hearty and light flavors—the rich, seasoned chicken pairs beautifully with perfectly roasted potatoes, while the salad adds a clean, vibrant crunch. The aroma of garlic and herbs perfumes the kitchen as everything roasts. Quick tip: pat the chicken legs very dry before seasoning so the skin turns extra crisp in the oven.
Ingredients
Chicken & Potatoes
4 chicken legs, bone-in skin-on (about 10 oz each / 280 g)
2 tbsp olive oil (30 ml)
1 tsp smoked paprika (2 g)
1 tsp garlic powder (2 g)
1 tsp dried thyme (2 g)
Salt and black pepper, to taste
1 1/2 lb baby potatoes, halved (680 g)
3 cloves garlic, smashed
1 tbsp fresh parsley, chopped (4 g)
Fresh Salad
4 cups mixed greens (120 g)
1 cup cherry tomatoes, halved (150 g)
1 cucumber, sliced (200 g)
1/2 red onion, thinly sliced (60 g)
2 tbsp olive oil (30 ml)
1 tbsp fresh lemon juice (15 ml)
Salt and pepper, to taste
Step-by-Step Instructions
Preheat the oven: Heat to 400°F (200°C). Line a large rimmed baking sheet with parchment for even roasting and easy cleanup.
Season the chicken: Pat chicken legs dry. Rub with olive oil, smoked paprika, garlic powder, thyme, salt, and pepper until evenly coated and glossy.
Toss the potatoes: In a bowl, combine halved potatoes with a drizzle of olive oil, the smashed garlic, salt, and pepper. Spread potatoes and chicken in a single layer on the sheet.
Roast: Bake 40–45 minutes, turning potatoes once halfway. Chicken is done when skin is deep golden and the thickest part reaches 165°F (74°C).
Make the salad: While roasting, toss greens, tomatoes, cucumber, and red onion. Whisk olive oil, lemon juice, salt, and pepper; dress lightly just before serving.
Finish & serve: Sprinkle chicken and potatoes with chopped parsley. Plate with the crisp salad alongside and serve hot.
FAQs
Can I use boneless chicken?
Yes, but bone-in legs stay juicier. If using boneless, reduce oven time to about 25–30 minutes and check doneness early.
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