Roasted Chicken Legs with Potatoes

Chicken legs with their moist and succulent dark meat, are ideal for many cooking methods. This was a last-minute dish that I threw together for a weeknight meal. Chicken legs roasted with thyme, garlic, butter and onions. The bonus is that it’s a one-pot meal, so it’s even easier to put together after a long day at work.


Serves 2
Cooking Time 50 Minutes
Prep Time 15 Minutes

2 Chicken Legs, backs removed
7 grams Grapeseed oil
25 grams salted Butter, melted
1/4 Teaspoon Paprika
3 grams Garlic (or 2 cloves), sliced
50 gram Onions, cut into 1/8″ wedges
8 twigs of Thyme, removed from twigs
140 grams Carrots, (2 carrots) 1-inch chunks
200 grams small creamer Potatoes (12)
dash of Salt
Pink peppercorns

Pan Gravy (optional)
4 Teaspoon Flour
4 Teaspoon Pan Drippings
1/8 teaspoon Nutmeg, ground
1 Cup Chicken Broth / 1 Cup Water and 1/2 a Chicken Bouillon Cube

Preheat oven to 400 degree F
In a oven-safe pan or pot, melt the butter together with the grapeseed oil, paprika, garlic, onions and thyme on low heat. Remove the pan or pot from the heat.
Toss the chicken, carrots and potatoes in the butter sauce.
Season everything with salt. 2015-09-19 18.56.01
Place the pan or pot into the oven and start cooking with the chicken skin side down first.
20 minutes into cooking, flip the chicken to skin side up.
After another 20 minutes, the chicken and vegetables will be fully cooked.
IMG_20150917_200318
Allow the chicken to rest for 5 minutes. Remove the meat and vegetables from the pan, leaving only the drippings 2015-09-19 18.48.49
In the meantime, you can quickly pull together a pan gravy. 20150917_193051
Add the flour and mix with a whisk until all the granules of flour are coated and there are no lumps. This is called a Roux. 20150917_193130 20150917_193310
Next add a few dashes of freshly grated nutmeg.
Heat the roux over medium-low heat to toast the roux for about a minute or until light brown, this will give the gravy a nice nutty fragrance. 20150917_193426
Slowly drizzle chicken stock into the pan drippings until the stock is thoroughly combined. The gradual drizzle prevents lumps from forming. 20150917_193522
Bring the gravy to a simmer and cook, stirring occasionally until the gravy thickens and no longer tastes floury, this will take about 5 minutes. 2015-09-19 18.59.01
Season with salt if needed.
IMG_20150919_110907 Plate the ingredients or serve family-style. Don’t forget to finish the chicken by sprinkling the pink peppercorns on top.


Roasted Chicken Legs with Potatoes

Serves 2
Cooking Time 50 Minutes
Prep Time 15 Minutes

2 Chicken Legs, backs removed
7 grams Grapeseed oil
25 grams salted Butter, melted
1/4 Teaspoon Paprika
3 grams Garlic (or 2 cloves), sliced
50 gram Onions, cut into 1/8″ wedges
8 twigs of Thyme, removed from twigs
140 grams Carrots, (2 carrots) 1-inch chunks
200 grams small creamer Potatoes (12)
dash of Salt
Pink peppercorns

Pan Gravy (optional)
4 Teaspoon Flour
4 Teaspoon Pan Drippings
1/8 teaspoon Nutmeg, ground
1 Cup Chicken Broth / 1 Cup Water and 1/2 a Chicken Bouillon Cube

  1. Preheat oven to 400 degree F
  2. In a oven-safe pan or pot, melt the butter together with the grapeseed oil, paprika, garlic, onions and thyme on low heat. Remove the pan or pot from the heat.
  3. Toss the chicken, carrots and potatoes in the butter sauce.
  4. Season everything with salt.
  5. Place the pan or pot into the oven and start cooking with the chicken skin side down first.
  6. 20 minutes into cooking, flip the chicken to skin side up.
  7. After another 20 minutes, the chicken and vegetables will be fully cooked.
  8. Remove the meat and vegetables from the pan, leaving only the drippings
  9. Allow the chicken to rest for 5 minutes.
  10. In the meantime, you can quickly pull together a pan gravy.
  11. Add the flour and mix with a whisk until all the granules of flour are coated and there are no lumps. This is called a Roux.
  12. Next add a few dashes of freshly grated nutmeg.
  13. Heat the roux over medium-low heat to toast the roux for about a minute or until light brown, this will give the gravy a nice nutty fragrance.
  14. Slowly drizzle chicken stock into the pan drippings until the stock is thoroughly combined. The gradual drizzle prevents lumps from forming.
  15. Bring the gravy to a simmer and cook, stirring occasionally until the gravy thickens and no longer tastes floury, this will take about 5 minutes.
  16. Season with salt if needed.
  17. Plate the ingredients or serve family-style. Don’t forget to finish the chicken by sprinkling the pink peppercorns on top.

 

Thank you for reading! Hope you enjoy this recipe. Let me know what you thought in the comments below!

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