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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Recipe Information
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)
Instructions
Preheat your oven to 200°C (390°F).
Wash the baby potatoes and cut them in half, leaving the skins on.
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.
Add the chicken legs to the bowl and coat them thoroughly in the marinade. Let them sit for 10 minutes to absorb the flavors.
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.
Nestle the marinated chicken legs among the potatoes on the baking sheet.
Scatter the cherry tomatoes across the baking sheet, evenly distributing them among the chicken and potatoes.
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.
Remove from the oven and let it rest for 5 minutes.
Sprinkle the dish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4261 mg | 185% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 12.8 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4441 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
