The Best Roasted Chicken Legs and Potatoes 🍗
Chicken legs or drumsticks are the most economical and budget friendly cut of chicken, but we are going to make it taste like a million bucks! I bought a pack of chicken legs for about 10 dollars and made a marinade that didn’t even cost half of that! I layered potatoes, onion, and lemons, topped them with marinated chicken legs, and roasted it in the oven for an incredible family meal that you will absolutely love! The best part is that you likely have all the ingredients in your pantry and your refrigerator right at this very moment! I used fresh ingredients such as lemons, onions, and potatoes, coupled with tomato paste and the perfect seasoning blend for a dinner you won’t forget. Let’s make it!
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🍽️ Best Served With
🗒 More Delicious Chicken Dinner Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
This marinade would also be delicious on chicken breasts or chicken thighs, and it is great for grilling!
Yes, you can use up to four russet potatoes!
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The Best Roasted Chicken Legs and Potatoes
Ingredients
- 4.5 lbs chicken drumsticks room temperature & patted dry
- 1 cup + 1 tbsp olive oil divided
- 3 oz tomato paste
- 3 lemons divided
- 2 tsp chicken bouillon roasted chicken base
- 1 tbsp minced garlic
- 2 tbsp Adobo all purpose seasoning
- 1 tbsp italian seasoning
- ½ tbsp smoked paprika
- 1 packet of Sazon
- ½ tbsp cracked black pepper
- 2 russet potatoes sliced into rounds
- 1 onion sliced into rounds
Instructions
- Make sure your chicken legs are room temperature and patted dry. Place them into a large ziploc bag and set it aside.
- To make the marinade, in a measuring cup or bowl add 1 cup of olive oil, tomato paste, the juice of 2 lemons, chicken bouillon base, minced garlic, adobo seasoning, Italian seasoning, smoked paprika, sazon, and cracked black pepper. Whisk that together until fully combined. Now, pour ¾ of the marinade into the ziploc bag with the chicken legs (save the remaining marinade for later). Close the ziploc bag and toss the marinade with the chicken legs until the legs are fully coated in the marinade. Let that marinade for at least 30 minutes or even better overnight!
- In a large deep dish baking dish, add in your sliced potatoes, sliced onion, and 1 lemon sliced into rounds. Now, take the measuring cup that has the remaining marinade and add about a tbsp of olive oil into the cup. Whisk that together until combined and then pour the marinade into the baking dish. Using your hands, toss the marinade with the potatoes, onion, and lemon slices until everything is coated.
- Then, take some tongs and remove the chicken legs from the bag they have been marinating in and arrange them evenly into the baking dish. Once all the chicken legs are in the baking dish, pour the remaining marinade that was left in the ziploc bag over the chicken legs.
- Bake them in the oven at 375°F for about 1 hour and 10 minutes or until they reach an internal temperature of 170°F. After 30 minutes baste the chicken legs with the juices from the bottom of the pan. Then continue cooking them for the remaining 35 – 40 minutes. Once it’s done, remove the chicken from the baking dish and set it aside on a plate. This step is optional, but I set the oven to broil and placed the baking dish with the potatoes back in the oven just for a few minutes, so the potatoes get a little brown and crispy. Serve & enjoy!
Video
Nutrition
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