Roast chicken legs with potatoes and sweet potatoes
Whole chicken legs rubbed with lemon, garlic and paprika, roasted in the same tin as potatoes, sweet potatoes, onion and pepper. Also made with a jointed whole chicken, or with a mustard and honey glaze.
- 1 h 25Time
- 25 minHands-on
- 4Portions
- 49 gprotein per portion
- 830kcal per portion
Ingredients for 4 portions
- 1.2 kgChicken legs, 4 whole legs
- 1Lemon, juiced
- 4 clovesGarlic, finely chopped
- 2 tspPaprika
- 1 tspOregano
- 1 tbspRapeseed oil, for the marinade
- to tasteSalt
- to tasteBlack pepper
- 800 gPotato
- 500 gSweet potato
- 2Yellow onions, in wedges
- 1Bell pepper, red, in strips
- 2 tbspRapeseed oil, for the vegetables
Method
- Heat the oven to 200 °C. Mix the lemon juice, garlic, paprika, oregano, oil, salt and pepper in a large roasting tin and turn the chicken legs in it until well coated.
- Peel the potatoes and sweet potatoes and cut them into large chunks. Cut the onions into wedges and the pepper into strips.
- Turn the chicken legs skin side up and arrange the vegetables around them. Drizzle the vegetables with the oil, season with salt and toss.
- Roast for 35 minutes.
- Turn the potatoes and sweet potatoes, baste the chicken with the pan juices and roast for another 25 minutes, until the chicken is golden and cooked through and the potatoes are tender.
- Serve the chicken with the potatoes, sweet potatoes and vegetables, spooning over the juices from the tin.
