Roast Chicken with Potatoes

Ingredients

• 4 whole chicken legs
• 1.5 pounds potatoes
• 3 tablespoons olive oil
• 4 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup fresh parsley

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the 4 chicken legs dry with paper towels.

2. 2

   In a large bowl, toss the 1.5 pounds potatoes (cut into 1-inch chunks) with 2 tablespoons of the olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.

3. 3

   Spread the potatoes in a single layer on a large rimmed baking sheet. Place the chicken legs on top, skin-side up.

4. 4

   Mince the 4 garlic cloves and mix with the remaining 1 tablespoon olive oil and 1 teaspoon dried oregano. Rub this mixture over the chicken skin.

5. 5

   Roast for 45-50 minutes, until the chicken is golden and cooked through (internal temperature reaches 165°F) and the potatoes are tender and crispy at the edges.

6. 6

   Let rest for 5 minutes, then scatter the 1/4 cup chopped fresh parsley over the top before serving.

7. 7

   Serve hot, spooning any pan juices over the chicken and potatoes.

Tools you’ll need

• rimmed baking sheet
• large bowl
• knife
• cutting board
• measuring spoons
• meat thermometer

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