Put in 15 minutes of prep, then let the oven do the rest. Chicken legs roast until crisp over tender new potatoes and onions, while Dijon butter, rosemary, thyme, oregano, and lemon season every bite.
THE RECIPE
One-Pan Crispy Chicken with Herbed Potatoes and Onions
Prep15 min
Cook1 hr
Total1 hr 15 min
Serves4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C), with a rack positioned in the top of the oven.
- Toss the potatoes, onion, rosemary, thyme, oregano, lemon, and 1 teaspoon each salt and pepper in a 9-by-13-inch (20-by-30-cm) baking dish. Set aside.
- Mix the mustard and butter in a small bowl. Gently loosen the skin of the chicken and rub the mustard-butter underneath. Season the chicken legs with 1 teaspoon salt and ½ teaspoon pepper.
- Place the chicken legs on top of the potatoes and nestle them in so they are secure. Roast until an instant-read thermometer inserted in the thickest part of the chicken registers 160°F (72°C) and the potatoes are golden brown and tender, 50 minutes to 1 hour.
- Remove from the oven and let rest for 5 minutes before serving. This allows the chicken to reach 165°F (74°C) and the juices to redistribute. Serve hot.
Tips and Storage
- Loosen the chicken skin carefully and spread the Dijon butter directly underneath for crisp, well-seasoned meat.
- Cut the potatoes into uniform pieces so they become tender at the same time.
- Rest the chicken for 5 minutes so it reaches 165°F (74°C) and stays juicy.
- Refrigerate leftovers in an airtight container for up to 3 days.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.