Roast Chicken Legs

Where This Goes Wrong

Pat the skin completely dry.

Use a large tin so nothing steams.

If your oven runs hot, check at 35 minutes.

Turn the potatoes halfway.

Cooking Roast Chicken Legs

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1. Heat the oven to 200°C / 390°F. Pat the chicken dry and mix the oil, paprika, garlic, thyme, salt and pepper.

   Mark done

2. Toss the potatoes in half of the mixture in a large roasting tin and rub the rest over the chicken.

   Mark done

3. Set the chicken on the potatoes and roast for 45 minutes, turning the potatoes once, until crisp.

   Mark done Start 45 min timer

4. Rest for 5 minutes before serving.

   Mark done Start 5 min timer

After You've Cooked It

Keeps in the fridge for up to 3 days. Reheat in a hot oven to crisp the skin.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Good With

• Green beans
• Coleslaw
• Gravy
• Garlic bread

Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.