Juicy Roast Chicken Legs with Garlic Herb Potatoes
Whole chicken legs roasted over potatoes with garlic, thyme and lemon. The potatoes cook in the chicken juices.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Heat the oven to 210 °C.
- 02Mix the rub
Mix the oil, garlic, herbs, zest, salt and pepper.
- 03Coat
Rub half over the legs, working under the skin. Toss the potatoes in the rest.
- 04Arrange
Spread the potatoes and lemon on a tray. Place the legs on top.
- 05Roast
Roast for 45 to 50 minutes, turning the potatoes once. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Rest
Rest for 5 minutes. Squeeze over the roasted lemon.
Questions
Can I use frozen legs?+
Thaw them completely in the fridge first, then pat dry.
How do I crisp the skin?+
Dry the skin well and roast at the full temperature without covering.