Spicy Chicken Legs with Tomatoes Potatoes
Transform your weeknight dinner routine with this irresistible recipe for Spicy Chicken Legs with Tomatoes and Potatoes. Juicy, marinated chicken legs are seasoned with a bold blend of paprika, cayenne pepper, and aromatic herbs like oregano and thyme, then oven-roasted to perfection alongside tender baby potatoes and sweet, caramelized cherry tomatoes. This easy one-pan meal takes just 15 minutes of prep time and delivers layers of flavor with every bite, thanks to a zesty garlic-lemon marinade that infuses the chicken with a punchy, tangy kick. The golden, crispy potatoes and burst tomatoes make the perfect side, all roasted together for convenience and easy cleanup. Garnish with fresh parsley for a vibrant finishing touch, and pair with a crisp green salad for a meal that’s as wholesome as it is delicious. Perfect for busy nights or casual entertaining! Keywords: spicy chicken legs, roasted potatoes, one-pan dinner, easy chicken recipe, weeknight dinner ideas.
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Ingredients
- 6 pieces chicken legs
- 500 grams baby potatoes
- 300 grams cherry tomatoes
- 3 tablespoons olive oil
- 4 pieces garlic cloves
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley (chopped for garnish)
Directions
Step 1
Preheat your oven to 200°C (390°F).
Step 2
Wash the baby potatoes and cut them in half, leaving the skins on.
Step 3
In a large mixing bowl, combine the olive oil, minced garlic, paprika, cayenne pepper, oregano, thyme, salt, black pepper, and lemon juice. Mix well to form a spicy marinade.
Step 4
Add the chicken legs to the bowl and coat them thoroughly in the marinade. Let them sit for 10 minutes to absorb the flavors.
Step 5
Spread the halved potatoes onto a large baking sheet and drizzle with a small amount of olive oil. Sprinkle with a pinch of salt and black pepper.
Step 6
Nestle the marinated chicken legs among the potatoes on the baking sheet.
Step 7
Scatter the cherry tomatoes across the baking sheet, evenly distributing them among the chicken and potatoes.
Step 8
Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through (internal temperature should reach 75°C/165°F) and the potatoes are golden and crisp.
Step 9
Remove from the oven and let it rest for 5 minutes.
Step 10
Sprinkle the dish with freshly chopped parsley before serving.
Nutrition Facts
| Serving size | (1807.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2099.9 |
| Total Fat 122.4g | 0% |
| Saturated Fat 28.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 680.2mg | 0% |
| Sodium 4261.1mg | 0% |
| Total Carbohydrate 112.2g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 12.8g | |
| Protein 140.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 236.1mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 4441.1mg | 0% |
Source of Calories