Easy Roasted Chicken Legs with Baby Potatoes: A Perfectly Simple Dinner for Two
Treat yourself to a comforting, flavourful dinner with this Easy Roasted Chicken Legs with Baby Potatoes recipe. Featuring tender chicken legs roasted to golden perfection and paired with herby, crispy baby potatoes, this dish is perfect for any night of the week. The secret lies in the simple seasoning and oven-baked magic that brings out the best in each ingredient. Get ready to enjoy a meal that’s easy to prepare and full of flavour! For the full recipe with measurements, scroll down or tap the ‘Jump to Recipe’ button.
Simple Ingredients, Big Flavours
This dish highlights everyday ingredients that, with a little care, transform into an impressive and satisfying dinner.
- Chicken Legs: The star of the dish, chicken legs offer tenderness and richness with minimal effort.
- Baby Potatoes: Roasted to crispy perfection, these potatoes absorb all the delicious flavours.
- Herbs & Garlic: Fresh rosemary, thyme, and garlic infuse the chicken and potatoes with aromatic depth.
- Light Olive Oil: Ideal for high-heat roasting, light olive oil has a milder flavour and higher smoke point compared to extra virgin olive oil, making it perfect for this recipe.
How to Make Easy Roasted Chicken Legs with Baby Potatoes
A Simple, Flavourful Dinner
For a comforting dinner that’s both simple and full of flavour, start by seasoning the chicken legs with salt, pepper, and paprika. Mix softened butter with minced garlic and chopped herbs, then stuff this under the skin for extra juiciness.
Allow the chicken to marinate for a while, or overnight for maximum flavour.
Roast Everything to Perfection
Once the oven is ready, add the parboiled potatoes to the hot skillet. Toss them with olive oil, salt, pepper, and paprika to coat evenly. Nestle the chicken legs in the middle, adding garlic halves, red onion, and sprigs of thyme.
Roast everything, basting the chicken for that perfect golden skin.
Serve and Enjoy
When the chicken is fully cooked, remove it from the oven. Garnish with fresh parsley and serve alongside the roasted potatoes for a simple, delicious meal. Enjoy!
A Meal for Any Night
These Roasted Chicken Legs with Baby Potatoes make the perfect weeknight dinner, but they’re also impressive enough for a cosy dinner date or a small gathering. The simple yet bold flavours will leave you wanting more, and with just a few ingredients, this recipe proves that delicious food doesn’t need to be complicated.
Watch & Learn
Want to see how it’s done? Check out our quick video tutorial on Instagram and get more tips and tricks for cooking this flavour-packed dinner. Craving more? Explore our other chicken recipes, like our
- Garlic and Herb-Roasted Chicken,
- Festive Orange and Cranberry Roast Chicken,
- Grilled Harissa Chicken with Veggies,
- Lime and Turmeric Spatchcock Chicken with Baba Ganoush,
- Grilled Chipotle Chicken with Mango Salsa, Chicken Shawarma
Happy cooking,
Izabella
Description
This recipe for Easy Roasted Chicken Legs with Baby Potatoes is a comforting and flavourful meal that’s perfect for two. Juicy chicken legs are seasoned with a buttery herb rub, roasted alongside tender baby potatoes, garlic, and onions for a dish that’s bursting with delicious aromas and rich flavours. With its simple ingredients and effortless preparation, this recipe is ideal for a cosy weeknight dinner or a relaxed weekend treat. Serve it straight from the skillet for a rustic, no-fuss presentation that’s sure to impress!
Ingredients
For the Chicken Legs:
For the Potatoes:
For Garnish:
Instructions
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In a small bowl, mix the salt, pepper, and paprika to create a dry rub. Massage this seasoning blend all over the chicken legs. Combine the softened butter with the minced garlic and chopped herbs. Gently lift the skin of the chicken legs and evenly distribute the herb butter underneath. Cover the chicken and refrigerate for at least 30 minutes or, for deeper flavour, overnight.
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Place the baby potatoes in a pot, cover with water, and add a generous pinch of salt. Bring to a boil and cook for 7 minutes. Drain and set aside.
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Add olive oil to a cast-iron skillet or baking dish. Place the skillet in the oven and preheat to 190°C (fan-assisted) for about 20 minutes.
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Carefully remove the hot skillet from the oven and add the parboiled potatoes. Season them with salt, pepper, and paprika, tossing gently to coat in the hot oil. Add the halved garlic bulb, cut side down, and arrange the chicken legs in the centre of the skillet. Scatter the quartered onion and thyme sprigs around the chicken and potatoes. Roast for 40–45 minutes, or until the chicken reaches an internal temperature of 75°C. Every 15 minutes, baste the chicken with pan juices using a rosemary sprig for extra flavour. For a beautifully golden finish, increase the oven temperature slightly and broil during the last 5 minutes.
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Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with freshly chopped parsley and serve hot.
Equipment
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Nutrition Facts
Servings: 2 ServingCalories:985.68kcalTotal Fat:64.32gSaturated Fat: 22.33gTrans Fat: 0.15gCholesterol:275.5mgSodium:1360.87mgPotassium:1761.52mgTotal Carbohydrate:55.95gDietary Fiber: 9.21gSugars: 5.02gProtein:48.95gVitamin A: 339.18IUVitamin C: 66.17mgCalcium: 172.45mgIron: 6.37mgVitamin D: 0.25IUVitamin E: 3.24IUVitamin K: 84.99mcgThiamin: 0.44mgRiboflavin: 0.55mgNiacin: 14.81mgVitamin B6: 1.92mgFolate: 68.83mcgVitamin B12: 1.43mcgPhosphorus: 591.16mgMagnesium: 131.24mgZinc: 5.07mg
Note
Marination: For best results, allow the chicken legs to marinate for at least 30 minutes, but ideally overnight. This will enhance the flavour of the chicken, making it more tender and juicy.
Potatoes: You can use other types of potatoes, but baby potatoes work best for their tenderness and ability to crisp up nicely when roasted. If using larger potatoes, cut them into smaller chunks for even cooking.
Oven Temperature: Oven temperatures can vary, so keep an eye on the chicken while roasting. If you find the chicken is browning too quickly, cover it loosely with foil to prevent burning while it cooks through.
Basting Tip: Basting the chicken every 15 minutes with the pan juices (using a rosemary sprig) helps keep the skin moist and adds extra flavour.
Serving Suggestions: Serve with a simple salad or steamed vegetables for added freshness, or drizzle with a tangy sauce for an extra layer of flavour.
Make-Ahead: The potatoes and chicken can be prepped in advance. Marinate the chicken and parboil the potatoes a day ahead to speed up the cooking process when you're ready to bake.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispiness of the chicken skin and potatoes.
