Description
This Roasted Chicken and Potatoes recipe is a simple yet flavorful one-pan meal perfect for busy weeknights or cozy family dinners. Juicy, seasoned chicken legs are baked alongside tender, golden potatoes in a savory glaze for a dish that’s hearty and satisfying.
Ingredients
Units
Scale
- For the Chicken and Potatoes:
- 4 chicken legs (drumsticks and thighs)
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp chili flakes (optional)
- Salt and pepper, to taste
- For the Glaze:
- 2 tbsp unsalted butter, melted
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- For Garnish:
- Fresh parsley, chopped
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease a large baking dish or roasting pan lightly with olive oil. - Season the Chicken and Potatoes:
In a large bowl, combine the chicken legs and halved baby potatoes. Drizzle with olive oil and season with paprika, garlic powder, onion powder, dried thyme, chili flakes (if using), salt, and pepper. Toss to coat evenly. - Arrange in the Pan:
Place the seasoned chicken and potatoes in the prepared baking dish. Arrange the potatoes around the chicken for even cooking. - Prepare the Glaze:
In a small bowl, whisk together melted butter, honey, Dijon mustard, and minced garlic. Pour the glaze over the chicken, ensuring each piece is well coated. - Bake the Dish:
Roast in the preheated oven for 40-50 minutes, or until the chicken is golden brown, cooked through (internal temperature of 165°F/74°C), and the potatoes are tender. Baste the chicken with the pan juices halfway through for extra flavor. - Garnish and Serve:
Remove from the oven and sprinkle with fresh parsley. Serve hot with your favorite side dishes or a simple green salad.
Notes
- Substitute baby potatoes with sweet potatoes or carrots for variety.
- Add sliced onions or bell peppers to the pan for additional flavor.
- For extra crispiness, broil the chicken and potatoes for 3-5 minutes at the end of cooking.
