Roasted Chicken Legs with Garlic Potatoes and Peppers

Star Ingredient: Mr. Garden Grilled Mixed Peppers with Garlic

Marinated bottled peppers are an enormous time-saver because they have already been roasted, peeled, seeded, sliced and mixed with chopped garlic and herbs. They bring a rich and complex flavor to this super-simple chicken dish.

Plus: More Chicken Recipes and Tips

  • Active:
  • Total Time:
  • Servings: 6
KEY: Fall, Winter, Roasting, American

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Ingredients

  • 2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • Two 19-ounce jars roasted peppers marinated in oil with garlic and herbs, drained, peppers cut into large pieces, 6 tablespoons of the garlic-herb marinade reserved
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons thyme leaves
  • Salt and freshly ground pepper
  • 6 whole chicken legs (about 3 1/2 pounds)

How to make this recipe

  1. Preheat the oven to 425°. Lightly oil a large roasting pan. Add the potatoes, peppers, 3 tablespoons of the reserved garlic-herb marinade, the olive oil and thyme to the roasting pan. Season with salt and ground pepper and toss well to coat the potatoes and peppers.
  2. Make 3 or 4 deep slashes in each chicken leg and set them on top of the vegetables. Rub the remaining 3 tablespoons of garlic-herb marinade all over the chicken and into the slashes. Season with salt and pepper.
  3. Roast the chicken for 1 hour and 10 minutes, stirring the vegetables once or twice, or until the chicken is cooked through and the potatoes and peppers are tender and crispy in spots. Transfer to a platter and serve.

Suggested Pairing

A light, tart red will complement the sweet peppers here. Consider a Chianti Classico.

Contributed By Published March 2004

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