Rustic Rosemary Roasted Chicken Legs with Garlic and Potatoes

k engels

1 year ago

A Cozy Late Summer Feast with Savory Herb-Roasted Chicken and a Fresh Kale and Apple Salad

Bold, savory flavors meet the natural sweetness of seasonal produce in this thoughtfully crafted dish. The earthy depth of rosemary blends with the roasted garlic and the caramelized richness of red onions, enhanced by the warm, smoky notes of paprika. These ingredients work in concert to create a dish where tender chicken takes center stage, full of rich, satisfying flavor. On the side, crisp kale and tart apple slices, balanced by a honey mustard dressing, provide a refreshing contrast. This is a meal that celebrates the richness of late summer, perfect for any gathering.

Rustic Rosemary Roasted Chicken Legs with Garlic and Potatoes

Ingredients and Instructions

4 whole chicken legs
2 bulbs of garlic, top sliced off
1 large red or purple onion, cut into wedges
1 lb small or new potatoes, halved if large
4 sprigs of fresh rosemary
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground black pepper
1 tsp sea salt
1/2 tsp red pepper flakes (optional for spice)
1/2 tsp dried thyme

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Chicken: Pat the chicken legs dry with paper towels. Place them in a large mixing bowl and rub them with olive oil, smoked paprika, black pepper, sea salt, and red pepper flakes.
Add Aromatics: Place the rosemary sprigs on the chicken legs. Add the garlic bulb (with the top sliced off) and onion wedges to the pan. Toss the potatoes in a small amount of olive oil, salt, and thyme, and scatter them around the chicken.
Roast: Arrange everything in a single layer on a baking sheet or in a roasting pan. Place in the oven and roast for 40-45 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Serve: Remove from the oven and let rest for 5 minutes before serving. Squeeze the roasted garlic cloves over the chicken and potatoes for extra flavor.

Our Recommended Side Dish

Warm Autumn Kale and Apple Salad

Ingredients

1 bunch of kale, stems removed, and leaves chopped
1 large apple, thinly sliced (Granny Smith or Honeycrisp work well)
1/4 cup dried cranberries
1/4 cup seeds, chopped walnuts or almonds, toasted
2 tbsp apple cider vinegar
1 tbsp honey
1 tbsp Dijon mustard
3 tbsp olive oil
Salt and pepper to taste

Prepare the Dressing: In a small bowl, whisk together apple cider vinegar, honey, Dijon mustard, olive oil, salt, and pepper. Set aside.
Sauté the Kale: In a large pan, heat a little olive oil over medium heat. Add the chopped kale and sauté for 2-3 minutes, until just wilted.
Combine Ingredients: Remove the kale from the heat and place it in a large salad bowl. Add the apple slices, dried cranberries, and toasted walnuts.
Dress the Salad: Drizzle the dressing over the salad and toss to combine. Serve warm alongside the roasted chicken legs.

How to Choose Fresh Ingredients

Chicken Legs: Look for chicken legs with firm, moist skin. Avoid any with an off smell or that feel slimy.
Garlic: Choose bulbs that are firm, with no soft spots or sprouting. Fresh garlic should have a strong aroma.
Rosemary: Fresh rosemary should be vibrant green, without brown or wilted leaves. The needles should be firm and aromatic.
Onions: Select firm, heavy onions with tight skin. Avoid those with sprouting tops or soft spots.
Potatoes: Choose small or new potatoes that are firm and smooth with no green spots or sprouts. They should feel dense for their size.
Kale: Look for kale with dark green leaves that are crisp and free from yellowing or wilting.
Apples: Choose apples that are firm and free from bruises or blemishes. They should have a crisp texture and a vibrant color.