Roast Chicken Legs with Potatoes
Prepare to dial up the comfort factor to ‘off the charts’ with these crispy-skinned roast chicken legs and herby potatoes. Chicken dinners are a staple in our household, and this one is super simple to make. Coated in parmesan and herbs, serve them up with a zesty aioli or a fresh, green salad, and enjoy a dish that’s ideal for bringing the family together after a long day’s work.
Ingredients You’ll Need
First things first, we’ll need our ingredients. This is what you need (for four servings):
- Chicken Legs – 4 chicken leg quarters (about 1.8 lb or 800 grams)
- Potatoes – 2 lb potatoes (about 900 grams) (Russet potatoes, Idaho, Maris Piper, or King Edward)
- Garlic – 2 garlic cloves
- Lemon – 1 lemon (juice and zest)
- Parmesan – 1/3 cup grated parmesan
- Oregano – 1 tsp dried oregano
- Salt – 1 tsp kosher salt (or more to taste)
- Pepper – 1/2 tsp ground black pepper
- Olive Oil – 2 tbsp olive oil
- Parsley – fresh parsley (optional)
Directions with Photos
Step 1. Preheat the oven to 425°F (220°C or 200°C fan).
Step 2. Season the chicken leg quarters first with salt, pepper, and dried oregano. Then, add the lemon zest, 1 tbsp of lemon juice, and 1 tsbp of olive oil. Add 2 cloves of garlic (peeled and smashed with the back of your knife). Set aside while you peel the potatoes in the next step.
Step 3. Peel the potatoes and cut them into chunks. For the size of the potatoes pictured above, I cut them into 8 each (first, cut the potato in half and then cut each half into quarters). On the longest side, the chunks were about 1.5 inches (or 4 cm).
Note: While peeling the potatoes, keep the peeled potatoes in a bowl of cold water (it keeps them from browning and helps release some of the starch from the potatoes).
Step 4. After peeling the potatoes, dry them with a clean kitchen towel and season them with 1/2 tsp kosher salt and 1/4 tsp black pepper. Then, toss them with 1 tbsp of olive oil.
Step 5. To a sheet pan or roasting tray (lined with baking paper for easier cleanup), add the seasoned chicken leg quarters and the seasoned potatoes. Place the sheet pan in the preheated oven and cook at 425°F (220°C or 200°C fan) for about 30 minutes.
Step 6. After 30 minutes, remove the sheet pan or roasting tray and flip the chicken legs so they brown on the other side as well as move the potatoes around with a spatula. Return it to the oven till the chicken browns (about 10 minutes).
Step 7. Then, remove the tray and flip the chicken once again. Return to the oven for another 5-10 minutes until the skin is browned and the chicken is cooked through.
The chicken is cooked to a safe temperature when the meat thermometer reads 165°F (74°C) and the juices run clear. However, for dark meat like chicken legs and thighs, the optimal temperature (for the best taste) is about 175-185°F (80-85°C) as the meat will be more tender and juicier.
Step 8. Remove the chicken and potatoes from the oven and add grated parmesan and (optionally) more lemon juice and finely chopped parsley.
Serve together on a large plate or platter or as individual servings (this recipe makes four portions).
There is flavor in spades here. That crispy, parmesan-coated skin is wrapped around juicy chicken leg, while the potatoes are crispy on the outside, and delightfully fluffy on the inside.
What to Serve it With
One of my favorite ways to enjoy this dish is with a side of this arugula, avocado, and tomato salad.
I have a few other salads you could consider, too, like this tomato and feta one, or even a bowl of roasted veggies.
If you liked this recipe, you’ll also enjoy this sheet pan chicken thighs and veggies with feta for an easy weeknight dinner.
However you serve it, if you made it and the family enjoyed it, I’d love to know below.
Printable Recipe Card
Ingredients
- 4 chicken leg quarters about 1.8 lb or 800 grams
- 2 lb potatoes about 900 grams (Russet potatoes, Idaho, Maris Piper, or King Edward)
- 2 garlic cloves
- 1 lemon juice and zest
- 1/3 cup grated parmesan
- 1 tsp dried oregano
- 1 tsp kosher salt or more to taste
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- fresh parsley optional
Instructions
- Preheat the oven to 425°F (220°C or 200°C fan).
- Season the chicken leg quarters first with salt, pepper, and dried oregano. Then, add the lemon zest, 1 tbsp of lemon juice, and 1 tsbp of olive oil. Add 2 cloves of garlic (peeled and smashed with the back of your knife). Set aside while you peel the potatoes in the next step.
- Peel the potatoes and cut them into chunks (of about 1.5 inches or 4 cm). While peeling the potatoes, keep the peeled potatoes in a bowl of cold water (it keeps them from browning and helps release some of the starch from the potatoes).
- After peeling and cutting the potatoes, dry them with a clean kitchen towel and season them with 1/2 tsp kosher salt and 1/4 tsp black pepper. Then, toss them with 1 tbsp of olive oil.
- To a sheet pan or roasting tray (lined with baking paper for easier cleanup), add the seasoned chicken leg quarters and the seasoned potatoes. Place the sheet pan in the preheated oven and cook at 425°F (220°C or 200°C fan) for about 30 minutes.
- After 30 minutes, remove the sheet pan or roasting tray and flip the chicken legs so they brown on the other side as well as move the potatoes around with a spatula. Return it to the oven till the chicken browns (about 10 minutes).
- Then, remove the tray and flip the chicken once again. Return to the oven for another 5-10 minutes until the skin is browned and the chicken is cooked through. The chicken is cooked to a safe temperature when the meat thermometer reads 165°F (74°C) and the juices run clear. However, for dark meat like chicken legs and thighs, the optimal temperature (for the best taste) is about 175-185°F (80-85°C) as the meat will be more tender and juicier.
- Remove the chicken and potatoes from the oven and add grated parmesan and (optionally) more lemon juice and finely chopped parsley.
It’s always great to have plenty of chicken dinner ideas on hand. So don’t forget to save this recipe to one of your planning boards.