We most commonly cook chicken breasts or whole chickens. My kids love drumsticks though, and recently we’ve been roasting up whole chicken legs for easy dinners. I think it has become a new favorite at our house, and this version will be a regular this fall and winter. Not only is it a one pan dinner, but it makes the house smell amazing and is a simple, cozy meal for cooler days.
Lemon Rosemary Roast Chicken & Potatoes
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- 4 tablespoons olive oil, divided
- 4 large bone-in chicken legs
- Kosher salt and freshly ground black pepper
- 3 tablespoons white balsamic vinegar
- 1 large lemon, juiced
- 4 cloves garlic, minced
- 4 sprigs rosemary, leaves removed and diced
- 1 large red onion, cut into bite size pieces
- 4-5 large yukon gold potatoes, cut into bite size pieces
- Parsley, chopped, for serving
Instructions
- Preheat oven to 400 degrees.
- Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Season chicken legs generously with salt and freshly ground pepper. Place in the pan, skin side down, and allow to sear about 10 minutes, until skin is golden and crisp.
- Meanwhile, whisk together the remaining 2 tablespoons olive oil, white balsamic vinegar, lemon juice, garlic, and rosemary. Set aside.
- When chicken skin is crisp, flip chicken and lower heat to medium. Add red onions and potatoes to the pan and season with some salt and pepper. Drizzle prepared sauce over the top of the chicken and potatoes. Place in the preheated oven and cook for about 35-40 minutes, until chicken is cooked through (internal temperature reaches 165 degrees F.). Remove from oven. Sprinkle with a handful of chopped parsley and serve.
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