Southern-style Baked Chicken Legs with Potatoes Recipe
This dish is inspired by the cuisine of the Southern United States: juicy chicken legs in an aromatic, lightly paprika-based marinade, baked together with potatoes. In American homes, these kinds of sheet pan dinners are popular on weeknights – everything goes onto one tray and the oven does the rest. The flavor is bold, slightly garlicky and herby, and the potatoes soak up the chicken juices.
Everything bakes together on one tray, so you get juicy, flavorful chicken and potatoes infused with its juices with very little effort and almost no washing up.
Chef's tips
For extra crispy skin, make sure the chicken is well dried before marinating and don’t overcrowd the tray – the pieces should not touch too closely so the hot air can circulate.
How to serve
Serve straight from the tray at the table, with a fresh salad on the side and extra lemon wedges for drizzling. It also pairs well with coleslaw or buttered corn on the cob.
Ingredients
- chicken leg with bone and skin, medium size - 8 piece
- potatoes preferably new or waxy potatoes that hold their shape well - 800 g
- vegetable oil e.g. rapeseed - 3 tablespoon
- sweet paprika ground - 2 teaspoon
- smoked paprika adds a smoky aroma, can be omitted - 1 teaspoon
- garlic pressed through a garlic press - 3 clove
- thyme dried leaves or 2 teaspoons fresh - 1 teaspoon
- oregano dried - 1 teaspoon
- cayenne pepper for a mild heat, you can reduce the amount or omit - 0.25 teaspoon
- salt for the chicken and potatoes, amount to taste - 1.5 teaspoon
- black pepper freshly ground - 0.5 teaspoon
- lemon juice for drizzling after baking - 0.5 piece
- flat-leaf parsley chopped, for sprinkling - 2 tablespoon
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a large baking tray with baking paper or lightly grease it with oil.
- Pat the chicken legs dry with paper towels. If they are very fatty, you can trim off excess skin, but leave most of it on so the meat stays juicy.
- In a bowl, mix together the oil, sweet paprika, smoked paprika, pressed garlic, thyme, oregano, cayenne pepper, salt, and pepper. You should get a thick, reddish paste.
- Add the chicken legs to the bowl with the marinade and rub them thoroughly on all sides, also under the skin wherever you can. Set aside while you prepare the potatoes, or if you have more time, refrigerate for 30–60 minutes.
- Wash the potatoes; if the skin is thin, don’t peel them. Cut into quarters or eighths so the pieces are a similar size. Transfer to a large bowl, drizzle with 1 tablespoon of oil (if there is some marinade left in the chicken bowl, you can add it), sprinkle with a pinch of salt, and toss to coat.
- Arrange the chicken legs skin-side up on the tray, leaving some space between them. Scatter the potatoes in a single layer between the chicken pieces so as many pieces as possible touch the tray.
- Place the tray in the preheated oven and bake for about 40–45 minutes. After 25–30 minutes you can gently toss the potatoes with a spatula so they brown evenly. The chicken is done when the skin is deeply golden and crisp, and clear juices run out when you pierce the thickest part.
- After removing from the oven, drizzle the chicken and potatoes with lemon juice and sprinkle with chopped parsley. Serve immediately while everything is hot and crispy.
Storage
Store cooled leftovers in an airtight container in the fridge and reheat in the oven so the skin and potatoes stay as crisp as possible. Eat within 2–3 days and do not reheat more than once.
This is one of those dishes that feels like a weekend roast but is simple enough for a busy weeknight. The smell of paprika and herbs while it bakes always makes the kitchen feel cozy.
