Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Preheat the oven to 200°C.
- Pat the chicken legs dry with kitchen paper and season with half the salt and pepper, the garlic powder and paprika. You can marinate in the refrigerator for 20 minutes before starting; that time is additional.
- Wash and peel the potatoes, cut them into large cubes or into wedges.
- Toss the potatoes with the 50 ml of olive oil and reserved salt and pepper. Spread in one layer in a wide roasting tray.
- Arrange the chicken legs over the potatoes in the dish.
- Put in the preheated oven and roast for about 45 to 50 minutes, or until the chicken is golden and the potatoes are tender. Turn the chicken legs halfway through the cooking so they brown evenly.
- To ensure the chicken is cooked, insert a food thermometer into the thickest part of the thigh, away from bone, and check that it reads 74°C.
- Serve the chicken with the roast potatoes.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.