Chicken Legs with Baked Lemon Potatoes

by Editorial Staff

Summary

Prep Time	5 mins
Total Time	5 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Wash the chicken legs and season with either chicken seasoning or, if you like, with salt, pepper and oregano (or thyme or rosemary) and place in a small baking dish or roasting pan.
Divide the potatoes or, if they are larger, quarter them. Briefly boil. Then pour off some of the cooking water. The bottom of the pot should still be slightly covered with water. Now season the potatoes with salt, pepper, lemon and the desired seasoning. Add a generous dash of olive oil and mix everything together well.
Add the potatoes to the chicken legs. The chicken can also handle a little olive oil.
Bake at 180 ° C for about 45 minutes. Works best with top and bottom heat or with circulating air. The result is not so nice with a gas stove. If you have, you can also switch on the Gill in the last 10 minutes.
Salad and tzatziki or quark taste very good with just salt and pepper.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.