Name: Roasted Chicken Legs with Garlic Potatoes and Peppers
Yield: 6
Ingredients: 2 lb. Yukon gold potatoes -; 2 jar roasted peppers marinated in oil with garlic and herbs -; 3 tbsp. extra-virgin olive oil -; 1 1/2 tsp. thyme leaves -; Salt -; Freshly ground pepper -; 6 whole chicken legs -

Roasted Chicken Legs with Garlic Potatoes and Peppers

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Ingredients for - Roasted Chicken Legs with Garlic Potatoes and Peppers

1. 2 lb. Yukon gold potatoes -

2. 2 jar roasted peppers marinated in oil with garlic and herbs -

3. 3 tbsp. extra-virgin olive oil -

4. 1 1/2 tsp. thyme leaves -

5. Salt -

6. Freshly ground pepper -

7. 6 whole chicken legs -

How to cook deliciously - Roasted Chicken Legs with Garlic Potatoes and Peppers

1. Stage

Preheat the oven to 425 degrees F. Lightly oil a large roasting pan. Add the potatoes, peppers, 3 tablespoons of the reserved garlic-herb marinade, the olive oil, and thyme to the roasting pan. Season with salt and ground pepper and toss well to coat the potatoes and peppers.

2. Stage

Make 3 or 4 deep slashes in each chicken leg and set them on top of the vegetables. Rub the remaining 3 tablespoons of garlic-herb marinade all over the chicken and into the slashes. Season with salt and pepper.

3. Stage

Roast the chicken for 1 hour and 10 minutes, stirring the vegetables once or twice, or until the chicken is cooked through and the potatoes and peppers are tender and crispy in spots. Transfer to a platter and serve.

4. Stage

Wine Recommendation: A light, tart red will complement the sweet peppers here. Consider a Chianti Classico such as the 2001 Nittardi Casanuova di Nittardi or the 2000 Castello di Bossi.