Oven-Baked Chicken Legs with Potatoes: A Perfect Comfort Meal
If you’re craving a simple yet delicious dinner that fills your kitchen with mouthwatering aromas, this Oven-Baked Chicken Legs with Potatoes recipe is just what you need. Perfectly seasoned chicken legs, golden and crispy on the outside, paired with tender, flavorful potatoes make for a satisfying and comforting meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken Legs | 430g |
| Potatoes | 500g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Extra Virgin Olive Oil | 50g |
| Fresh Rosemary | 3 sprigs |
| Fresh Thyme | 3 sprigs |
| Spicy Paprika | 2 teaspoons |
Nutritional Information:
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 470 kcal |
| Protein | 33g |
| Carbohydrates | 35g |
| Fat | 27g |
| Fiber | 5g |
| Sodium | 320mg |
Instructions:
-
Prep the Chicken Legs:
- Start by carefully removing any remaining feathers from the chicken legs with a pair of tweezers. This ensures a clean, crisp presentation.
- Next, take a kitchen torch or culinary blowtorch and carefully flame the chicken legs. This step adds a lovely smokiness to the meat while also ensuring the skin crisps up perfectly when cooked.
-
Prepare the Potatoes:
- While the chicken legs are resting, peel the potatoes and slice them into wedges. A uniform size will ensure they cook evenly.
- Place the potato wedges in a bowl, then season them generously with salt and black pepper. Add a few tablespoons of olive oil, tossing them to coat the potatoes well.
-
Season the Chicken:
- Return to the chicken legs and season them with salt and pepper. Be sure to rub the seasoning into the skin for maximum flavor.
- Sprinkle the spicy paprika over both the chicken legs and the potatoes, ensuring an even coating. The paprika adds a subtle heat and vibrant color to the dish.
-
Assemble the Dish:
- In a large baking tray, arrange the seasoned chicken legs and potato wedges in a single layer. For added fragrance, scatter the sprigs of rosemary and thyme around the chicken and potatoes. The herbs will infuse the dish with a delightful aroma as it cooks.
- Drizzle the remaining olive oil over the chicken and potatoes for an extra touch of richness and to ensure a crisp, golden finish.
-
Baking:
- Preheat your oven to 180°C (350°F) in static mode, which helps evenly distribute heat for a golden result.
- Place the baking tray in the oven and bake for about 80 minutes. Halfway through, turn the chicken legs and potatoes to ensure they cook evenly and achieve a crisp texture on all sides.
- When done, the chicken should be golden brown and the potatoes tender and lightly crispy on the edges.
-
Finishing Touches:
- Once the chicken and potatoes are perfectly cooked, remove the tray from the oven. Let the dish rest for a few minutes to allow the juices to settle.
- Serve the chicken legs alongside the crispy potatoes, garnishing with any additional fresh rosemary or thyme sprigs if desired.
Tips for the Best Oven-Baked Chicken Legs with Potatoes:
- Flame the Chicken: The technique of flaming the chicken legs with a torch adds a wonderful smoky depth of flavor. If you don’t have a kitchen torch, this step can be skipped, though the crispy skin may not be as pronounced.
- Potato Variations: Feel free to switch up the potatoes with sweet potatoes for a slightly sweeter flavor. Just make sure to adjust the baking time accordingly, as sweet potatoes cook faster.
- Extra Crispy Skin: For even crispier skin, consider broiling the chicken legs for the last 5-10 minutes of cooking, but watch closely to avoid burning.
This dish is both simple and satisfying, combining the best of oven-roasted comfort food with a subtle spice that will make your taste buds dance. Whether served for a family dinner or a casual gathering with friends, these oven-baked chicken legs and potatoes are sure to be a hit! Enjoy your meal with a side of fresh salad or steamed vegetables for a well-rounded dinner.
