Roasted Chicken Legs with Rice and Potatoes
This is the kind of dinner that feels generous without asking for much fuss: seasoned chicken legs roasted until the skin turns crisp, tender potatoes baked alongside, and fluffy rice underneath to catch every bit of savory onion-pan juice. It is simple enough for a weeknight, but complete enough to serve as a comforting family meal.
Recipe at a glance
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 45 to 55 minutes
- Total time: About 1 hour 10 minutes
Ingredients
- 4 bone-in, skin-on chicken legs
- 1 1/2 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon melted butter
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 cup long-grain white rice
- 2 cups water or low-sodium chicken broth
- 1 bay leaf, optional
- 1 tablespoon chopped parsley, for serving
- 1 lemon wedge or two, for serving, optional
Instructions
- Heat the oven to 425°F. Line a large sheet pan with foil or parchment for easier cleanup, or use a shallow roasting pan.
- Pat the chicken legs dry with paper towels. Dry skin helps the chicken brown instead of steam. In a large bowl, toss the potatoes and onion with the olive oil, melted butter, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, the garlic powder, smoked paprika, and thyme.
- Rub the chicken legs with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. If you want a little extra flavor, tuck a few onion slices under and around the chicken on the pan.
- Spread the potatoes and onion on the pan and nestle the chicken legs on top or alongside them, leaving a little space between pieces. Roast for 35 minutes.
- Stir the potatoes, then continue roasting for 10 to 20 minutes more, until the chicken skin is deep golden and the thickest part of the chicken reaches 165°F on an instant-read thermometer. The potatoes should be fork-tender and browned at the edges.
- While the chicken roasts, rinse the rice under cool water until the water runs mostly clear. Bring the water or broth to a boil in a medium saucepan with the bay leaf, if using. Stir in the rice, reduce the heat to low, cover, and simmer for 15 to 18 minutes, or until the liquid is absorbed and the grains are tender. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.
- For a quick onion-and-pan-drippings finish, transfer the chicken and potatoes to a serving platter. Spoon any pan juices and soft onions from the roasting pan into a small skillet or saucepan. Simmer for 1 to 2 minutes, just until the juices look glossy. If the pan looks dry, add 2 to 3 tablespoons water to loosen the drippings, then spoon the mixture over the chicken and potatoes.
- Serve the chicken legs over the rice with the potatoes and onions on the side. Finish with chopped parsley and a squeeze of lemon, if you like a brighter plate.
Tips, serving ideas, and substitutions
For extra-crispy skin, let the chicken rest uncovered in the refrigerator for up to 8 hours before cooking, or simply make sure it is very dry before seasoning. If you prefer a deeper roasted flavor, add a pinch of onion powder to the seasoning mix. Boneless chicken thighs can work in a pinch, but reduce the cooking time and watch for doneness earlier.
This meal is easy to round out with a simple green salad, steamed green beans, or buttered peas. If you want a richer plate, drizzle a spoonful of the pan juices over the rice just before serving so it absorbs the savory flavor.
Storage notes
Cool leftovers quickly and refrigerate them in shallow containers within 2 hours. Store the chicken, rice, and potatoes separately if possible so the textures hold up better. Leftovers keep for 3 to 4 days in the refrigerator. Reheat the chicken and potatoes until steaming hot; add a splash of water or broth to the rice before reheating so it stays moist. For food safety and best quality, follow standard refrigerated storage guidance from Nutrition.gov.
