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## **STEP-BY-STEP COOKING METHOD**
Let’s walk through exactly how to make this. I’ve refined this recipe over the years, and these steps will help you get it just right every single time.
### **STEP 1: PREP THE POTATOES**
Wash and peel your potatoes (or leave the skin on if you like it rustic). Cut them into chunks about 1.5 inches thick—big enough to hold their shape, but small enough to get soft and golden in the oven.
Soak them in water while you prep the rest. This removes excess starch and helps them roast better.
### **STEP 2: SEASON THE CHICKEN**
Pat the chicken legs dry with paper towels. This helps the skin crisp up in the oven.
In a large bowl, mix olive oil, melted butter, minced garlic, smoked paprika, garlic powder, onion powder, rosemary, thyme, chili flakes, salt, and pepper. Add the chicken legs and massage the seasoning all over. Let it marinate for 15–30 minutes if you can. The longer it sits, the more flavor gets locked in.
### **STEP 3: TOSS THE POTATOES**
Drain and dry the potato chunks. Toss them in a bowl with a bit of olive oil, salt, pepper, and a sprinkle of rosemary or thyme. You want them coated but not drenched.
### **STEP 4: LAYER THE DISH**
Preheat your oven to **400°F (200°C)**.
In a large baking dish or sheet pan, arrange the potatoes evenly. Scatter sliced onions over them. Nestle the seasoned chicken legs among the potatoes—skin side up, spaced out so they roast and not steam.
Pour any leftover marinade over everything. Squeeze half a lemon over the top for a little brightness.
### **STEP 5: BAKE IT**
Bake uncovered for **45 to 55 minutes**, or until the chicken is fully cooked (internal temp should be 165°F/74°C) and the potatoes are golden and tender. Halfway through, baste the chicken with the juices in the pan for extra flavor.
If you want crispy skin and browner potatoes, switch to broil for the last 3–5 minutes—but keep a close eye!
### **STEP 6: SERVE AND GARNISH**
Once out of the oven, let the dish rest for a few minutes. Sprinkle fresh chopped parsley over the top and serve hot, straight from the dish.
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## **MY LITTLE SECRET TIPS**
– **Use bone-in, skin-on chicken legs**: The flavor is unbeatable, and they stay juicy.
– **Let your chicken rest after baking**: Just 5 minutes helps the juices redistribute.
– **Baste mid-way**: Spoon the pan juices over the meat and potatoes halfway through to keep them moist and packed with flavor.
– **Use a metal pan for crispier results**: It conducts heat better than glass or ceramic.
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## **FAMILY MEMORIES: WHERE IT ALL BEGAN**
The first time I made this dish, it was out of necessity. I had chicken legs, some sad-looking potatoes, and not much else in the pantry. I threw everything together with herbs, garlic, and oil, hoping it would turn out decent.
What came out of the oven changed the dinner game.
Everyone at the table went quiet—until the compliments started flying. “What did you put in this?” “The potatoes are amazing.” “Can you make this again?”
From that day forward, this became **the dish**. Now, whenever someone’s visiting, or I just want a no-fuss meal that feels like a hug, I make this.
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