Italian Baked Chicken Legs With Potatoes & Onions
Looking for a tasty but easy baked chicken legs? Try our Italian traditional version. It's a crowd pleaser!
Equipment
- 1 chopping board
- 1 chopping knife
- 1 baking dish
Ingredients
- 3 chicken legs
- 3 chicken thighs
- 2 medium onions
- 3 medium potatoes
- salt and pepper to taste
- rosemary fresh or dry
- 3 tbsp Belmorso Extra Virgin Olive Oil or Novello
Instructions
- Wash and peel your potatoes. Cut into large chunks and set aside.
- Wash and peel your onions. Cut into thin slices and set aside.
- Clean your chicken as you prefer and needed.
- Add the potatoes, onions and chicken to a large baking dish. Make sure everything is nicely spread.
- Season with salt and pepper.
- Add plenty of rosemary.
- Drizzle the Belmorso EVOO.
- Bake in the oven for 60 minutes or slightly longer. You may want to check your potatoes and onions are cooked. Also, feel free to turn the chicken legs and thighs the other way round. I cooked mine at the lower level of the oven, so it took a little longer, but this helps it from drying. It wasn't dry at all.PS: If you want yours to cook faster, put it at the top of the oven half way through the cooking, and baste it with the liquid created in the dish every 10 to 15 minutes.
