Roasted Chicken Legs with Garlic Potatoes and Peppers

Name: Roasted Chicken Legs with Garlic Potatoes and Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps extra-virgin olive oil; 1 kilograms roasted peppers marinated in oil with garlic and herbs, drained, peppers cut into large pieces, 6 tablespoons of the garlic-herb marinade reserved; 6 servings Salt and freshly ground pepper; 2 teaspoons thyme leaves; 2 kilograms whole chicken legs (about; 907 grams Yukon Gold potatoes, peeled and sliced 1/4 inch thick

Roasted Chicken Legs with Garlic Potatoes and Peppers might be just the main course you are searching for. One serving contains 505 calories, 30g of protein, and 32g of fat. This recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet. Head to the store and pick up yukon gold potatoes, thyme leaves, salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

Lightly oil a large roasting pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Roasting Pan

Add the potatoes, peppers, 3 tablespoons of the reserved garlic-herb marinade, the olive oil and thyme to the roasting pan. Season with salt and ground pepper and toss well to coat the potatoes and peppers.

Ingredients you will need

Ground Black Pepper

Olive Oil

Marinade

Potato

Peppers

Garlic

Thyme

Salt

Equipment you will use

Roasting Pan

Make 3 or 4 deep slashes in each chicken leg and set them on top of the vegetables. Rub the remaining 3 tablespoons of garlic-herb marinade all over the chicken and into the slashes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Leg

Vegetable

Dry Seasoning Rub

Whole Chicken

Garlic

Roast the chicken for 1 hour and 10 minutes, stirring the vegetables once or twice, or until the chicken is cooked through and the potatoes and peppers are tender and crispy in spots.

Ingredients you will need

Vegetable

Potato

Whole Chicken

Peppers

Transfer to a platter and serve.

Wine Recommendation: A light, tart red will complement the sweet peppers here. Consider a Chianti Classico such as the 2001 Nittardi Casanuova di Nittardi or the 2000 Castello di Bossi.

Ingredients you will need

Wine