This recipe for oven-baked chicken legs with potatoes is super simple and delicious! The chicken turns out crispy on the outside and juicy on the inside, while the potatoes are perfectly tender.
I love how easy it is to make this dish—just season, pop it in the oven, and relax! It’s perfect for busy nights when you want something tasty without too much fuss. Yum!
Key Ingredients & Substitutions
Chicken Legs: Drumsticks are perfect for this recipe as they stay juicy. If you prefer, you can also use thighs or wings, but adjust the cooking time slightly depending on the cut.
Baby Potatoes: I love using baby potatoes because they roast beautifully. If you can’t find them, try using regular potatoes cut into chunks. Sweet potatoes are a great alternative too for a different flavor.
Carrots: They add color and sweetness to the dish. You can use other root vegetables like parsnips or turnips as substitutes if you have them on hand.
Spices: Smoked paprika really enhances the flavor! If you don’t have it, sweet paprika or even chili powder can add a nice kick. Fresh herbs can work too, like oregano or basil.
How Do You Achieve Crispy Chicken Skin?
Crispy chicken skin can really elevate your meal! The key is to make sure the chicken is dry before seasoning. Patting it down with paper towels removes moisture, helping it crisp up nicely in the oven.
- Don’t overcrowd the pan; leave space between the chicken legs and vegetables for air circulation.
- Baking at a high temperature (425°F) helps to crisp up the skin quickly.
- Don’t skip the resting step after baking; it allows the juices to redistribute, keeping your chicken moist.
Oven Baked Chicken Legs with Potatoes
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 8 chicken legs (drumsticks)
- 1.5 lbs baby potatoes, whole or halved if large
- 2 medium carrots, peeled and cut into chunks
For the Seasoning:
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme or rosemary (plus a few fresh sprigs for garnish)
- 1/2 tsp black pepper
- 1.5 tsp salt
- Optional: pinch of chili powder or cayenne pepper for heat
For Garnish:
- Fresh rosemary sprigs
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and then 40-45 minutes to cook. Total time is about 55-60 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First, turn on your oven and set it to 425°F (220°C). This high heat will help get that crispy skin on the chicken.
2. Make the Seasoning Paste:
In a large bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, dried thyme or rosemary, salt, black pepper, and any optional chili powder you like. Stir this well to create a nice thick paste.
3. Prepare the Chicken:
Take your chicken legs and pat them dry with paper towels. This helps the skin get crispy. Add the chicken to the bowl with the seasoning paste, making sure to coat each piece well.
4. Arrange the Vegetables:
In a large baking dish or roasting pan, spread out the baby potatoes and carrot chunks in a single layer. You want them to cook evenly!
5. Season the Vegetables:
Drizzle a little olive oil over the potatoes and carrots, and sprinkle with some salt and pepper. Give them a toss so they are nicely coated.
6. Combine Chicken and Veggies:
Next, nestle the seasoned chicken legs in among the potatoes and carrots in the baking dish. This helps all the flavors blend together while cooking.
7. Add Fresh Herbs:
Place a few sprigs of fresh rosemary on top of the chicken and vegetables. This will add a delicious aroma as they bake!
8. Bake:
Put the baking dish in the oven and let it bake for about 40-45 minutes. You’ll know it’s done when the chicken skin is crispy and golden and the internal temperature reaches 165°F (74°C).
9. Stir Midway:
About halfway through baking, stir the potatoes and carrots gently. This helps them cook evenly and get that nice golden color.
10. Let it Rest:
When everything is done, take the dish out of the oven and let it rest for about 5 minutes. This lets the juices settle in the chicken.
11. Serve and Enjoy:
Serve your oven-baked chicken legs hot with the roasted potatoes and carrots. Don’t forget to garnish with the fresh rosemary sprigs for that fancy touch!
This recipe yields a flavorful, hearty meal combining juicy baked chicken with tender, well-seasoned potatoes and carrots. Enjoy your delicious creation!
Can I Use Bone-In Chicken Thighs Instead of Drumsticks?
Absolutely! Bone-in chicken thighs will work just as well. Just be mindful that they may take a few extra minutes to cook. Ensure they reach an internal temperature of 165°F (74°C).
What Can I Substitute for Baby Potatoes?
If you can’t find baby potatoes, regular potatoes cut into chunks will do nicely. Sweet potatoes or other root vegetables like carrots or parsnips are great alternatives too!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or use the microwave for a quick option.
Can I Marinate the Chicken Ahead of Time?
Definitely! Marinating the chicken legs for a few hours or even overnight will enhance the flavor. Just be sure to keep them refrigerated until you’re ready to cook.