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## **Part 2: Preparation – The Method That Never Fails**
Now that your ingredients are ready, it’s time to turn them into something spectacular. This dish is all about layering flavor—from the seasoned chicken to the roasted potatoes absorbing all the herby juices.
### **Step-by-Step Instructions**
#### **1. Prep the Potatoes**
Wash, peel (optional), and chop your potatoes into 1.5-inch chunks. If time allows, soak them in cold water for 10–15 minutes. This helps remove excess starch, resulting in crispier edges when roasted.
Drain and pat them dry before cooking.
#### **2. Season the Chicken**
Pat your chicken legs dry with paper towels. This is important for getting crispy skin.
In a large mixing bowl, combine olive oil, melted butter, minced garlic, paprika, garlic powder, onion powder, thyme, rosemary, red pepper flakes, salt, and pepper. Toss the chicken legs in this mixture until fully coated. Let them marinate for at least 15–30 minutes if you can.
#### **3. Toss the Potatoes**
In another bowl, toss the dried potato chunks with a bit of olive oil, salt, pepper, and a pinch of rosemary and thyme.
#### **4. Assemble the Dish**
Preheat your oven to **400°F (200°C)**.
In a large baking dish or sheet pan, spread out the potatoes evenly. Sprinkle the sliced onions over the top. Nestle the chicken legs among the potatoes, making sure they’re skin side up and spaced apart for even cooking.
Pour any remaining marinade over the top, then squeeze the lemon juice across everything.
#### **5. Bake**
Bake uncovered for **45 to 55 minutes**, or until the chicken is golden brown and fully cooked (internal temperature should be 165°F or 74°C). The potatoes should be tender with crispy edges.
Baste the chicken with pan juices about halfway through to keep everything juicy and flavorful.
#### **6. Broil for Crispiness (Optional)**
If you want extra crispy skin and caramelized potatoes, switch your oven to broil for the last 3 to 5 minutes. Watch carefully so it doesn’t burn.
#### **7. Rest and Garnish**
Let the dish rest for a few minutes. Sprinkle with fresh parsley before serving.
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## **Part 3: Why It Works – The Secret to Its Success**
There’s no secret ingredient here—just smart techniques and flavor layering.
### **Crispy Skin, Juicy Meat**
By drying the chicken before baking and placing it skin-side up, you ensure that the skin gets crispy while the inside stays tender and juicy.
### **Potatoes That Soak It All In**
The potatoes act like little sponges, absorbing the garlic, herbs, and chicken juices while crisping on the bottom. Each bite is savory perfection.
### **Balance of Flavors**
The herbs bring warmth, the lemon juice brightens things up, and the garlic adds depth. Smoked paprika provides a subtle smoky finish that takes everything to the next level.
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