Baked Chicken Legs with Potatoes

This is so simple—an everyday baked chicken that requires no fuss or hassle.

Serves: 6Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • 6 chicken leg and thigh quarters (6 oz. each)
  • 3 Tbsp. olive oil, divided
  • 2 Tbsp. paprika
  • 1 1⁄2 Tbsp. onion powder
  • 1 1⁄2 tsp. salt, divided
  • 1 lb. Yukon gold potatoes, sliced in wedges


  • Preheat oven to 400°F. Rinse and pat dry chicken. Coat the bottom of a large roasting pan with 1 tablespoon olive oil.
  • Coat chicken pieces lightly with another tablespoon olive oil. Cover chicken evenly with paprika, onion powder, and 1 teaspoon salt. Place chicken pieces skin-side up inside the pan.
  • Toss potatoes with remaining 1⁄2 tsp. salt and remaining tablespoon olive oil. Spread on a large baking sheet.
  • Bake chicken at 400°F for 30 minutes. Lower the temperature to 350°F and add potatoes to the oven. Cook chicken and potatoes for 15 minutes. The internal temperature of the chicken thighs should be 185°F.
  • Serve chicken hot with potato wedges.