Grilled Chicken with Roasted Potatoes
Juicy grilled chicken legs and crispy roasted potatoes, finished with a buttery rosemary glaze. A simple, satisfying weeknight dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 4 whole chicken legs
- 1.5 lb potatoes
- 3 tbsp olive oil
- 2 tbsp butter
- 2 sprigs fresh rosemary
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat your grill to medium-high and the oven to 425°F. Cut the 1.5 lb potatoes into 1-inch wedges.
- 2
Toss the potato wedges with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet and roast until golden and tender, about 25 minutes.
- 3
Pat the 4 chicken legs dry and rub with the remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
- 4
Grill the chicken legs skin-side down for 8-10 minutes until grill marks form, then flip and grill until cooked through (internal temp 165°F), about 10 more minutes.
- 5
In a small pan, melt the 2 tbsp butter with the 2 rosemary sprigs over low heat until fragrant, about 2 minutes.
- 6
When the potatoes are done, toss them with half the rosemary butter. Brush the remaining butter over the grilled chicken.
- 7
Serve the chicken with the potatoes, spooning any extra butter from the pan over the top.
Tools you’ll need
- Grill
- Baking sheet
- Small saucepan
- Tongs
- Knife
- Cutting board
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