Herb Roasted Chicken Leg with Baby Potatoes & Green Beans

Prep: 20 minutes • Cook: 45–50 minutes • Serves: 4

Introduction

Roasted chicken leg recipe lovers will appreciate this elegant yet easy dish that brings together crispy herb-roasted chicken, tender baby potatoes, and vibrant green beans in one satisfying pan. This meal is special because it delivers restaurant-quality flavor with simple, everyday ingredients and minimal cleanup. The chicken develops golden, crackly skin while staying juicy inside, the potatoes soak up savory pan juices, and the green beans add freshness and color. Flavor highlights include garlic, lemon, and fragrant herbs that perfume the entire tray as it roasts. Quick tip: always pat the chicken legs dry before seasoning—this single step makes a huge difference in achieving beautifully crisp skin.

Ingredients

For the Chicken & Vegetables

• 4 chicken legs (about 10–12 oz (285–340 g) each)
• 1.5 lb baby potatoes, halved (680 g)
• 8 oz green beans, trimmed (225 g)
• 3 Tbsp olive oil (45 ml)
• 3 cloves garlic, minced
• 1 Tbsp fresh lemon juice (15 ml)
• 1 tsp lemon zest (1 g)
• 1 tsp kosher salt (5 g)
• 1/2 tsp black pepper (1 g)

Herb Seasoning

• 1 tsp dried oregano (1 g)
• 1 tsp dried thyme (1 g)
• 1/2 tsp dried rosemary (0.5 g)
• 1/2 tsp paprika (1 g)

Optional for Serving

• Fresh parsley, chopped (1 Tbsp (4 g))
• Lemon wedges

Quick tip: Spread potatoes cut-side down and leave space between pieces for better browning and crisp edges.

Step-by-Step Instructions

1. Preheat the oven. Preheat to 425°F (220°C). High heat helps the chicken skin crisp and the potatoes caramelize.
2. Prepare the potatoes. Toss halved potatoes with 1 Tbsp olive oil, a pinch of salt and pepper. Spread cut-side down on a sheet pan.
3. Season the chicken. Pat chicken dry, then rub with remaining olive oil, garlic, lemon juice, zest, salt, pepper, oregano, thyme, rosemary, and paprika until fragrant.
4. Arrange on the tray. Nestle chicken among the potatoes, leaving space so hot air circulates for even browning.
5. Start roasting. Roast 30 minutes until the kitchen smells herby and savory and potatoes begin turning golden.
6. Add the green beans. Scatter green beans on the tray, drizzle lightly with olive oil, and add a pinch of salt.
7. Finish roasting. Roast 15–20 minutes more, until chicken reaches 165°F (74°C), potatoes are tender, and beans are bright with light blistering.
8. Rest before serving. Rest 5 minutes so juices settle and the chicken stays juicy.
9. Finish and serve. Top with parsley and serve with lemon wedges for a fresh, bright finish.

Safety note: Cook chicken to an internal temperature of 165°F (74°C).

FAQs

Q: Can I make this roasted chicken leg recipe ahead of time?

A: Yes. Season the chicken and prep vegetables up to 24 hours ahead; refrigerate separately, then assemble and roast when ready.

Q: How do I know when the chicken legs are fully cooked?

A: Use a thermometer for accuracy: 165°F (74°C). Juices should run clear and the meat should pull away easily from the bone.

Q: Can I customize the vegetables in this dish?

A: Absolutely. Carrots, zucchini, bell peppers, or Brussels sprouts work well—cut to similar size so everything roasts evenly.

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