No need to marinate, no fancy ingredients, it’s one pan, simple meal that is ready in an hour. The chicken skin turns very crispy, while the meat stays juicy. You can use drumsticks and/or chicken thighs for this recipe.
I used garlic powder, onion powder, paprika and salt/pepper, but you can use any of your favorite spices to suit your preferences.
My family will gladly eat this baked chicken and potatoes for dinner every day of the week – it’s so Delicious, Quick and Easy!
Bake in the oven for 45 minutes to an hour, or until the juices run clear on the chicken and potatoes are cooked.
If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 3 to 5 minutes. Watch carefully, or they will burn.
Serve and Enjoy!
- ½ cup olive oil
- 3 to 4 lbs chicken legs
- potatoes halved
- bell peppers
- mushrooms
- garlic powder
- onion powder
- paprika
- salt/pepper
- parsley
- Heat oven to 400F degrees.
- Line large sheet pan with aluminum foil or parchment paper.
- Add olive oil to a pan.
- Pat dry chicken with paper towels to remove extra moisture and place in oiled pan.
- Toss to coat on all sides.
- Season on both sides.
- Add potatoes and veggies and sprinkle with salt, ground pepper, and garlic.
- Bake in the oven for 45 minutes to an hour, or until the juices run clear on the chicken and potatoes are cooked.
- If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 3 to 5 minutes. Watch carefully, or they will burn.
Hi Anna, really delicious my family loved it so did I.. Can you please give me a recipe for shrimp fried rice
Hi Johanna! So glad you liked this recipe. I haven’t added shrimp fried recipe to my blog, but it’s super easy. I prefer using cooked jasmine rice for its flavor.
Ingredients:
2 cups uncooked jasmine rice
1½ cups water
3 tablespoons light olive oil
2 eggs, beaten
1 to 2 pounds shrimp, peeled and deveined
1 medium onion, diced
2 garlic cloves, diced
¼ teaspoon salt or to taste
¼ teaspoon sesame oil
2 teaspoons low-sodium soy sauce
snow peas, carrots (optional)
Directions:
On medium-high heat, heat the oil in a large skillet or wok.
Stir fry the shrimp until opaque, transfer them to a warm plate.
Add more oil to the skillet, stir-fry rice, garlic, and onion.
Push the mixture off to one side of the skillet, then pour eggs on the other side of skillet.
Stir fry until scrambled, about 1 or 2 minutes.
Add soy sauce and sesame oil, blend all together.
Stir fry until heated through, about 1 minute.
Stir the shrimp into the rice until combined and serve.
Enjoy!
Mouthwatering Anna thank you Another great recipe
So glad you liked it, Beatrice! Appreciate your feedback! 🙂