Roasted Chicken Legs and Potatoes

Or the now more often referred to as “sheet pan dinner”… again. WELL, everything is good roasted. Toss your ingredients in olive oil, season and put it in the oven. Easy. Delicious.

I just make sure the sizes work with same temperature and time; sometimes something needs to be added for a lesser length of time, but for the most part it can be done all at the same time.

Roasted Chicken Legs and Potatoes

To both chicken legs/drumsticks and halved Yukon Gold potatoes drizzle with evoo, season WELL with your favorite seasonings. The sheet pan fits across my sink so I can freely spread seasoning over food with easy clean up. First I line pan with parchment paper (or foil), then sprinkled with ….

Salt, pepper, garlic powder, onion powder, seasoned salt, Italian seasoning and paprika; liberally.

Bake at 425°, flipping over halfway through, until inside of chicken is 165°, about 30 to 40 minutes. We like ours well done, potatoes crispy and it’s still moist. The potatoes were perfect.

Served with a quick stir fry vegetable medley. Many fresh salads would go good with it.