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One Pan Baked Chicken Legs and Potatoes

One Pan Baked Chicken Legs and Potatoes Recipe. Chicken drumsticks and potatoes with carrots and mushrooms, an easy one-dish meal for busy evenings!

Servings: 6 servings

  • 2 lbs potatoes, quartered
  • 8 oz white mushrooms, whole
  • 6 chicken drumsticks
  • 1 cup baby carrots
  • ¼ cup mayonnaise
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp canola oil
  • 4 garlic cloves, minced
  • 2 Tbsp fresh chopped herbs, (cilantro or parsley)
  • 1 ½ tsp table salt
  • ¼ tsp ground black pepper
  • ¼ tsp chili powder
  • ½ tsp ground paprika

  1. In a small bowl, combine mayo, butter, oil, herbs and garlic. 
  2. In a separate small bowl, combine salt, pepper, chili powder and paprika.
  3. Cut the potatoes into even sizes so they cook thoroughly, about 1" in thickness. Rinse potatoes and pat dry.
  4. Add the chicken, mushrooms, potatoes and carrots to a baking casserole dish. 
  5. Pour the mayo mixture over the ingredients, mix and coat evenly. Season with half of the seasoning prepared. Mix. 
  6. Season with remaining seasoning and toss again.
  7. Bake in a preheated oven to 400°F, uncovered (50-60 minutes, longer if necessary). 
  8. If the chicken drumsticks are ready but don’t have a crispy coat, broil for 5 minutes.
  9. Take the juices from the bottom of the dish and pour over all of the ingredients. Enjoy!

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