Oven Roasted Chicken and Potatoes

Oven Roasted Chicken and Potatoes - Triple Chocolate Kitchen

Sometimes, I buy groceries without a real plan. I know, I’m a rouge! And while I do make a list most of the time, so I’m prepared for the recipes I want to make in the upcoming week or two (especially now that we’re doing monthly meal plans), sometimes I just buy ingredients that speak to me.

This past week, chicken legs spoke to me.

I have some go-to chicken leg recipes, but I wanted to try something new. But it needed to be simple – and made from ingredients I already had on hand, since I wasn’t about to run to the grocery store a second time.

I found this recipes for Greek Chicken from Southern Plate, and thought, “Hm…I can make this work!” Really, what’s better than a simple roast chicken dish? And the fact that the side dish cooks at the same time? Thumbs up. Make a big leaf salad to go with it, and you’ve got a great dinner.

I wanted to highlight one of my tips for creating really crispy chicken. The last thing you want is chewy chicken skin. Ew. When you grill, like with this honey lime sriracha chiken recipe, it isn’t really a problem. But when you roast chicken in the oven, sometimes it doesn’t get super crispy. What I do, is give the chicken a spray of olive oil about 30 minutes before it’s done.

This is not a sponsored post in any way (Bertolli has probably never heard of me) – I just want to mention a product I LOVE for this – Bertolli’s Olive Oil Spray. It’s just pure olive oil, no weird hanky-panky like you’d find in a lot of cooking sprays. And it comes out in such a nice, even spray to coat whatever you’d working on.

bertoli olive oil spray

Give your chicken a once-over with this before it comes out of the oven and it will crisp right up. Seriously, it’s my new favorite product.

Anyway, I made a few changes to the original recipe, in addition to spraying it with olive oil before it came out, so my version of the recipe is posted below. Next time, I think I’m going to throw in some baby carrots as well, so it really is a complete meal in one pan!

Roasted Chicken and Potatoes

Oven Roasted Chicken and Potatoes

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 4 servings

Oven Roasted Chicken and Potatoes

A simple roasted chicken recipe with good flavors and easy clean-up.


  • 12 Chicken Legs
  • 2-3 pounds baby red and yukon gold potatoes
  • 2 Tablespoons dried oregano
  • 1 Tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 3-4 garlic cloves, chopped
  • Juice from 2 lemons
  • 3 Tablespoons olive oil
  • Olive oil spray (optional)


  1. Cut potatoes into bite-sized chunks and add to a 9x13 baking pan. Arrange chicken legs over potatoes.
  2. Sprinkle dried spices and garlic, ensuring that flavors are distributed evenly.
  3. Drizzle with lemon juice and olive oil.
  4. Cover and roast at 350 for one hour.
  5. Remove foil and spray with olive oil (optional). Increase temperature to 400 for an additional 30-40 minutes, or until chicken is done and skin is crisp.

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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