A classic, hearty and simple meal.
Have you ever roasted whole chicken legs before? They’re perfect for when you want a substantial portion of chicken on your plate (it’s the chicken thigh plus the drumstick), and they’re usually cheaper than smaller, individual cuts because there’s less butchering involved. Hearty appetites love this cut! In this recipe, I place the chicken legs on top of diced potatoes, then drizzle everything with a bright, sun-drenched blend of lemon, garlic, and oregano. The chicken gets crispy on top, the potatoes get buttery soft, and together they make for one winner of a meal.
serves: 4
Ingredients
- 4 whole chicken legs (thighs plus drumsticks)
- 2 lemons
- ¼ cup (60ml) extra-virgin olive oil
- 5 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 pounds (907g) new potatoes, diced into 1-inch (2.5cm) pieces
Method
-
Preheat the oven to 400°F (200°C). Pat the chicken dry with a paper towel and set aside.
- In a small bowl, zest and juice 1 of the lemons. You should have about 1 tablespoon of zest and 3 tablespoons of juice. Add the oil, garlic, oregano, salt, and pepper and stir together.
- In a small bowl, stir together the mayonnaise and yogurt. Add the bacon and dressing to the mixing bowl and toss to combine.
- Arrange the chicken on top, drizzle with the remaining lemon oil mixture, and use your fingers or a brush to make sure the chicken is well coated. Thinly slice the remaining lemon and place the slices on top. Roast the chicken for 50 to 60 minutes, basting every 15 minutes with the pan drippings, until golden brown and an instant-read thermometer inserted into the thigh reads 170°F to 175°F (76°C to 80°C) and the potatoes are tender. If the top of the chicken is browning too quickly, cover the pan loosely with aluminum foil.
Storage:
Store both the chicken and potatoes together in an airtight container in the fridge for 3 to 4 days, or in the freezer for up to 3 months.
To reheat:
The beauty of a broccoli salad is that it’s easy to customize. Bacon, dried fruit, cheese, and seeds are usually involved, and you can tweak each of these to your dietary preference. Feel free to use raisins instead of dried cranberries or slivered almonds instead of sunflower seeds. You could also make this salad dairyfree by eliminating the goat cheese and using a nondairy yogurt. Feel free to remove the bacon to make this dish vegetarian.
Helpful tip:
While chicken is safe to eat at 165°F (74°C), chicken legs (which contain more connective tissue) are most tender when they’re cooked to a slightly higher internal temperature. But that’s perfect as it gives the potatoes enough time to cook!
Serving size: 1 chicken leg + 1⅓ cups (216g) potatoes
Calories: 982
Fat: 59g
Saturated fat: 14g
Carbs: 39g
Fiber: 6g
Sugar: 3g
Protein: 70g
Cholesterol: 301mg
Sodium: 603mg
A tasty and rewarding simple dish.
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