Garlic Butter Chicken Legs and Baby Potatoes

• 4 chicken legs
• 1.5 lbs baby potatoes, halved
• 1/2 cup unsalted butter
• 6 cloves garlic, minced
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss chicken legs and potatoes with paprika, thyme, pepper, and salt.
3. 3 Place in a single layer in a roasting pan.
4. 4 In a small saucepan, melt butter with minced garlic over low heat; cook until fragrant.
5. 5 Brush garlic butter over the chicken and potatoes.
6. 6 Roast for 45 minutes, basting with pan juices halfway through.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Roasting pan
• Basting brush

Variations

• Add a squeeze of lemon juice before serving for a zesty kick.
• Include sliced carrots or onions for extra veggies.

Substitutions

• Use chicken thighs if you prefer dark meat.
• Substitute olive oil for butter for a dairy-free option.

Pairings

• A crisp white wine like Sauvignon Blanc.
• A chilled cucumber and dill salad.

Nutrition

Tips

• For extra flavor, marinate the chicken and potatoes in garlic butter for 30 minutes before roasting.
• Ensure the chicken reaches an internal temperature of 165°F for safety.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pairs well with steamed asparagus or a crusty bread.

FAQ