Roast Chicken with Potatoes
A simple, hearty sheet-pan dinner featuring juicy roasted chicken legs and crispy golden potatoes, seasoned with garlic and herbs. Perfect for a comforting weeknight meal.
- Total time
- 60 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Preheat your oven to 425°F (220°C). Pat the 4 chicken legs dry with paper towels.
Step 2
In a large bowl, toss the 1.5 pounds potatoes (cut into 1-inch chunks) with 2 tablespoons of the olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Step 3
Spread the potatoes in a single layer on a large rimmed baking sheet. Place the chicken legs on top, skin-side up.
Step 4
Mince the 4 garlic cloves and mix with the remaining 1 tablespoon olive oil and 1 teaspoon dried oregano. Rub this mixture over the chicken skin.
Step 5
Roast for 45-50 minutes, until the chicken is golden and cooked through (internal temperature reaches 165°F) and the potatoes are tender and crispy at the edges.
Step 6
Let rest for 5 minutes, then scatter the 1/4 cup chopped fresh parsley over the top before serving.
Step 7
Serve hot, spooning any pan juices over the chicken and potatoes.
Tools you’ll need
- rimmed baking sheet
- large bowl
- knife
- cutting board
- measuring spoons
- meat thermometer
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