Roasted Chicken Legs with Garlic Potatoes and Peppers Recipe

Roasted Chicken Legs with Garlic Potatoes and Peppers Recipe

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.

Preparation: 5 minutes
Cooking: 1 hour 10 minutes
Total: 1 hour 15 minutes



  • 2lbsyukon gold potatoes
  • 2jarsroasted peppers,marinated in oil with garlic and herbs
  • 3tbspextra virgin olive oil
  • tspthyme leaves
  • salt
  • freshly ground pepper
  • 6whole chicken legs


  1. Preheat the oven to 425 degrees F. Lightly oil a large roasting pan.

  2. 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.

  3. 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.

  4. 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.

  5. Transfer to a platter and serve. Enjoy!


  • 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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