Description
A vibrant, one-pan Mediterranean dinner with juicy roasted chicken legs, crispy lemony potatoes, and aromatic herbs all bathed in olive oil and garlic. Simple, flavorful, and perfect for any night of the week.
Ingredients
Scale
- 4 bone-in, skin-on chicken legs
- 1.5 pounds baby potatoes, halved
- 1 large lemon, juice and zest
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss chicken legs and baby potatoes with olive oil, lemon juice and zest, minced garlic, oregano, salt, and pepper until well coated.
- Lightly grease a large sheet pan or baking dish. Arrange potatoes cut-side down and nestle chicken legs between them.
- Pour any leftover marinade over the top. Add a few lemon slices if desired.
- Roast uncovered for 45–50 minutes, until chicken is golden and cooked through, and potatoes are crispy on the edges.
- Let rest for 5 minutes, then sprinkle fresh parsley over the top.
- Serve warm with bread, salad, or rice.
Notes
- Use parchment paper for easy cleanup.
- Marinate ingredients overnight for deeper flavor.
- Broil during the last 3–5 minutes for extra crispy skin.
Nutrition
- Serving Size: 1 chicken leg with potatoes
- Calories: 480
- Sugar: 1g
- Sodium: 670mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg
Keywords: roasted chicken, lemon potatoes, one pan chicken, Mediterranean dinner, easy roast chicken