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Easy and Delicious Roast Chicken and Potato Recipe

Fast & Easy Dinner: Roasted Chicken Legs With Potatoes

If roasting a whole chicken seems like too much work at the end of a long week, consider this recipe that combines chicken legs with potatoes and kale. It's the perfect one-pot meal.

All you have to do is toss everything into a roasting pan, throw it in the oven, and about an hour later, you'll have a flavorful dinner on the table.

Of course, chicken breasts can be substituted for the legs, but the dish may lose some of its rustic appeal. To get the uncomplicated and savory recipe,


Roasted Chicken Legs With Potatoes

Roasted Chicken Legs With Potatoes

Easy and Delicious Roast Chicken and Potato Recipe 2009-11-17 12:00:03


  1. 1 1/2 pounds tender, young kale, stems and inner ribs removed
  2. 1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
  3. 1 medium onion, thinly sliced
  4. 1/4 cup extra-virgin olive oil
  5. Salt and freshly ground pepper
  6. 8 whole chicken legs (about 10 ounces each)
  7. 1 teaspoon paprika
  8. Lemon wedges, for serving


  1. Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
  2. Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
  3. Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes.
  4. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender.
  5. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

Serves 8.

Join The Conversation
Peas0009 Peas0009 6 years
I tried this out last night and it turned out really yummy. One thing though, you really need a large large roasting pan. I had to split mine across two lasagna pans. I used ground sea salt too and that may a really yummy crust on the chicken. Supper easy prep and cook method for those with little cooking experience. Cheers!
lms lms 7 years
I tried this tonight and it was very good. I made a few changes...used a whole chicken cut up instead. I added fresh chopped garlic and I used seasoning salt instead of regular salt. I also used more spices to my taste. I had left over parsley potatoes, so I just used that instead. I wasn't sure if I would like the kale, because I had never had it before. However, my family all enjoyed it.
suziryder suziryder 7 years
I'm seeing a lot of recipes with kale lately! I've always been a bit leery about kale since my mom always cooked it steamed and bitter. But I guess prepared the right way, it could be tasty! I must give this a try. If you subbed chicken breasts, wouldn't it be drier?
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