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Serving Suggestions: This baked chicken and potatoes dish pairs wonderfully with a crisp green salad or sautéed vegetables. You can also serve it with a side of creamy mashed potatoes for a double potato treat.
Storing: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Freezing: For longer storage, you can freeze the chicken and potatoes for up to 2 months. Make sure to place them in a freezer-safe container or bag.
Variants:
Spicy Chicken Legs: For a kick of heat, add chili powder or cayenne pepper to the seasoning mix. You can also drizzle hot sauce over the chicken before baking.
Herb Roasted Potatoes: Experiment with different herbs like basil or oregano for a fresh, herbal twist on the potatoes.
Vegetarian Version: Swap out the chicken legs for portobello mushrooms or tofu for a vegetarian-friendly version that still feels hearty and satisfying.
FAQ:
Can I use boneless chicken legs instead of bone-in? Yes, boneless chicken legs will cook faster, so be sure to check for doneness at around 25-30 minutes. You may need to adjust the cooking time slightly.
Can I make this recipe ahead of time? Absolutely! You can prep the chicken and potatoes earlier in the day, refrigerate them, and then bake them when you're ready. Just make sure the chicken is fully thawed if you’ve frozen it.
What if I don’t have fresh herbs? No problem! You can substitute fresh herbs with dried herbs, but use about one-third of the amount. For example, use 1 tsp of dried thyme instead of 1 tbsp of fresh thyme.
How do I know when the chicken is cooked through? The best way to check is with a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C) at the thickest part of the leg.
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