These oven-baked chicken legs are juicy and full of flavor, paired perfectly with tender roasted potatoes. It’s a simple meal that everyone will love!
Honestly, the best part is that it all cooks together on one pan. Less mess for me! Plus, the crispy chicken skin and golden potatoes are just too hard to resist! 😋
Key Ingredients & Substitutions
Chicken Legs: Drumsticks are perfect for this recipe due to their juicy texture. You can also use chicken thighs for a richer flavor or even chicken breasts if preferred, but adjust the cooking time since they may cook faster.
Potatoes: Small yellow potatoes are tasty and creamy, but you could substitute with red potatoes or even sweet potatoes if you want a different flavor. Just cut them to similar sizes so they cook evenly.
Onion: Large onions add sweet flavor as they roast. Use red or yellow onions based on your preference. For a milder taste, consider using shallots.
Olive Oil: This helps everything crisp up nicely. If you don’t have olive oil, feel free to use canola or vegetable oil instead. If you want a healthier option, avocado oil works great too.
Spices: Paprika gives a nice color and mild flavor. If you like a little heat, smoked paprika or cayenne pepper can add a kick. For a lighter seasoning, try just salt and pepper instead.
How Do You Ensure Your Chicken is Juicy and Crispy?
For perfectly juicy chicken with crispy skin, the key is patting the chicken legs dry. This removes excess moisture, allowing the skin to crisp up during baking. Here’s how:
- Preheat your oven to the right temperature before adding the chicken. This helps achieve that crispy texture right from the start.
- Use a generous amount of oil and spices. Rubbing these into the skin creates a flavorful crust as the chicken cooks.
- Finally, consider broiling for a few minutes at the end of cooking. This helps to get that lovely golden color on the skin without overcooking the meat.
Oven Baked Chicken Legs with Potatoes
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 6 chicken legs (drumsticks)
- 8-10 small yellow potatoes, quartered
- 1 large onion, sliced
For the Seasoning:
- 3 tbsp olive oil
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or Italian seasoning
- Salt and black pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 40-45 minutes to bake, so plan for about 55 minutes total from start to enjoying your delicious meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 400°F (200°C). This step is important to ensure your chicken cooks evenly and develops a nice golden color. You can line a large baking sheet with parchment paper to make cleanup easier or just lightly grease it.
2. Prepare the Spice Mix:
In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme (or Italian seasoning), salt, and pepper. This mix is going to add a wonderful flavor to your chicken!
3. Prepare the Chicken:
Take the chicken legs and pat them dry with paper towels. This helps the skin get crispy. Drizzle 1½ tablespoons of olive oil over the chicken and rub it in thoroughly; make sure each piece is coated well.
4. Season the Chicken:
Sprinkle the spice mixture evenly over the chicken legs, ensuring every bit of the chicken gets that delicious seasoning!
5. Prepare the Potatoes and Onions:
In a large bowl, combine the quartered potatoes and sliced onion. Drizzle the remaining olive oil over them, adding a pinch of salt, pepper, and a little extra paprika if you want. Toss everything together so the vegetables are well-coated.
6. Arrange on Baking Sheet:
Spread the potato and onion mixture evenly on the prepared baking sheet. Then, place the seasoned chicken legs on top, giving them a bit of space so they cook evenly.
7. Bake:
Put the baking sheet in your preheated oven and bake for 40-45 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
8. Broil for Extra Crispiness:
If you want your chicken skin extra crispy, turn on the broiler for about 3-5 minutes at the end of the baking time. Keep an eye on it so it doesn’t burn!
9. Serve and Enjoy:
Once baked, take the dish out of the oven and sprinkle freshly chopped parsley over the chicken and potatoes for a pop of color. Now, you’re ready to dig into this delicious, hearty meal!
This one-pan dish is simple, satisfying, and perfect for a family dinner! You can also enjoy it with a side salad or some steamed vegetables for a complete meal.
Can I Use Other Cuts of Chicken?
Absolutely! You can use chicken thighs or drumsticks instead of just legs. If you’re using chicken breasts, be aware that they may cook faster, so adjust the cooking time accordingly to avoid drying them out.
What Can I Substitute for Olive Oil?
If you don’t have olive oil, you can use canola oil, vegetable oil, or even melted butter for added flavor. Just look for an oil with a high smoke point to ensure it cooks well.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through. You may want to add a splash of water to keep the potatoes moist while reheating.
Can I Make This Recipe in Advance?
Yes, you can prep the chicken and veggies a day in advance. Season everything, keep it covered in the fridge overnight, and bake it straight from the refrigerator. Just keep an eye on baking time, as it may need a few extra minutes!
