How To Make Roasted Chicken Legs with Garlic Potatoes and Peppers
This one-pan dinner meal of roasted chicken legs makes a filling and delectable dish that’s served with tender potatoes and herbed bell peppers.
Serves:
Ingredients
- 2lbsyukon gold potatoes
- 2jarsroasted peppers,marinated in oil with garlic and herbs
- 3tbspextra virgin olive oil
- 1½tspthyme leaves
- salt
- freshly ground pepper
- 6whole chicken legs
Instructions
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Preheat the oven to 425 degrees F. Lightly oil a large roasting pan.
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Add the potatoes, peppers, 3 tablespoons of the reserved garlic-herb marinade, the olive oil, and thyme to the roasting pan. Season with salt and ground pepper and toss well to coat the potatoes and peppers.
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Make 3 or 4 deep slashes in each chicken leg and set them on top of the vegetables. Rub the remaining 3 tablespoons of garlic-herb marinade all over the chicken and into the slashes. Season with salt and pepper.
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Roast the chicken for 1 hour and 10 minutes, stirring the vegetables once or twice, or until the chicken is cooked through and the potatoes and peppers are tender and crispy in spots.
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Transfer to a platter and serve. Enjoy!
Nutrition
- Calories: 948.82kcal
- Fat: 62.04g
- Saturated Fat: 16.05g
- Trans Fat: 0.21g
- Monounsaturated Fat: 27.73g
- Polyunsaturated Fat: 12.45g
- Carbohydrates: 35.82g
- Fiber: 5.18g
- Sugar: 6.17g
- Protein: 60.61g
- Cholesterol: 319.92mg
- Sodium: 1435.58mg
- Calcium: 69.06mg
- Potassium: 1549.05mg
- Iron: 4.34mg
- Vitamin A: 263.89µg
- Vitamin C: 224.59mg
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