Hard Times Sheet Pan Chicken Legs and Potatoes

• 4 chicken legs
• 2 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt to taste
• Black pepper to taste
• 1 lemon, sliced
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, toss chicken legs and potatoes with olive oil, paprika, garlic powder, thyme, salt, and pepper.
3. 3 Spread the mixture in a single layer on a sheet pan.
4. 4 Add lemon slices on top.
5. 5 Roast for 45 minutes, flipping halfway through.
6. 6 Garnish with fresh parsley before serving.

Equipment

• Sheet pan
• Oven

Variations

• Add in chopped carrots or bell peppers for extra veggies.
• Use chicken thighs instead of legs for a richer flavor.

Substitutions

• If you don't have baby potatoes, use regular potatoes cut into chunks.
• Substitute olive oil with avocado oil for a higher smoke point.

Pairings

• Buttermilk biscuits
• Steamed green beans

Nutrition

Tips

• For extra crispiness, pat chicken legs dry before seasoning.
• If potatoes are larger, cut into smaller pieces to ensure even cooking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

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

Serving Suggestions

• Serve with a simple green salad.
• Pair with a tangy coleslaw.

FAQ