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Herb-Roasted Chicken Legs with Crispy Fries

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

For the Chicken & Glaze:
  • 6 large chicken legs (quarters with drumstick & thigh)
  • 1/4 cup olive oil
  • 1/2 cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika (optional, for color)
For the Fries & Garnish:
  • 4 medium russet potatoes, cut into thick fries
  • 1 tbsp olive oil (for tossing potatoes)
  • 1/2 tsp salt
  • 1/2 red onion, thinly sliced (for serving)
  • 1 medium tomato, cut into wedges (for serving)

Method
 

  1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Prepare the herb glaze: In a small mixing bowl, combine the 1/4 cup olive oil, chopped fresh parsley, minced garlic, 1 tsp salt, black pepper, and smoked paprika. Stir until it forms a loose paste.
  3. Season the chicken: Pat the chicken legs completely dry with a paper towel. Generously rub the fresh herb mixture all over the chicken, making sure to get some under the skin for maximum flavor. Place the chicken on one side of the prepared baking sheet.
  4. Prep the fries: In a separate bowl, toss the sliced potatoes with 1 tbsp of olive oil and 1/2 tsp of salt.
  5. Arrange and roast: Spread the potatoes in a single layer on the empty side of the baking sheet (or tuck them around the chicken so they soak up the juices).
  6. Bake: Roast in the preheated oven for 45-50 minutes. The chicken should reach an internal temperature of 165°F (74°C) and the skin should be golden and glossy. The fries should be crispy and tender on the inside.
  7. Serve: Remove from the oven and let the chicken rest for 5 minutes. Serve hot over the fries, garnished with fresh sliced red onions and tomato wedges.

Notes

Extra Sauce: Double the herb glaze recipe and save half (before touching the raw chicken!) to use as a fresh dipping sauce for the fries.
Crispier Skin: For extra sticky, caramelized skin, broil the chicken for the last 2-3 minutes of cooking. Keep a close eye on it so the herbs don't burn!