Fast & Easy Dinner: Roasted Chicken Legs With Potatoes

20 November 2009 45 views 0 Comments Print This Post  Email This Post

by Joey Garr on 20/11/09 at 2:00 pm

If roasting a whole chicken seems like too much work at the end of a long week, consider this recipe that combines chicken legs with potatoes and kale. It’s the perfect one-pot meal. All you have to do is toss everything into a roasting pan, throw it in the oven, and about an hour later, you’ll have a flavorful dinner on the table. Of course, chicken breasts can be substituted for the legs, but the dish may lose some of its rustic appeal. To get the uncomplicated and savory recipe, read more. Roasted Chicken Legs With Potatoes From Food & Wine Ingredients 1 1/2 pounds tender, young kale, stems and inner ribs removed 1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick 1 medium onion, thinly sliced 1/4 cup extra-virgin olive oil Salt and freshly ground pepper 8 whole chicken legs (about 10 ounces each) 1 teaspoon paprika Lemon wedges, for serving Directions Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.

See more here: 
Fast & Easy Dinner: Roasted Chicken Legs With Potatoes