Roasted Chicken Leg and Potatoes
This roasted chicken leg and potatoes recipe makes a cozy dinner for one. Yellow curry paste, garlic, butter and lemon season the chicken and potatoes right in the baking dish, with just 5 minutes of prep.
If you love easy chicken dinner recipes, try my tart and saucy cherry chicken recipe next!
The foil goes on first so the potatoes soften in the pan juices. Once you uncover the dish, the chicken gets a chance to turn golden. Spoon those garlicky juices over the potatoes at the table.
Quick Look: Roasted Chicken Leg and Potatoes
- 🔪 Prep time: 5 minutes.
- ⏲️ Cook time: About 45–50 minutes.
- 👪 Servings: 1 serving.
- 📋 Main ingredients: Chicken leg, potato, garlic, oil, butter, lemon juice, yellow curry paste, garam masala, turmeric, bay leaf and black peppercorns.
- ♨️ Cooking method: Mix seasoning → add chicken and potatoes → roast covered → uncover and brown.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: With a crunchy purple cabbage carrot salad, greens or warm flatbread for the pan juices.
Jump to:
- Quick Look: Roasted Chicken Leg and Potatoes
- What's So Great About the Recipe?
- Recipe Ingredients
- Substitutions & Variations
- How to Make Roasted Chicken Leg and Potatoes
- 💭 Top Tip
- Tips & Tricks to Nail the Recipe
- How to Serve Roasted Chicken Leg and Potatoes
- Troubleshooting and FAQs
- More Easy Dinner Ideas
- Roasted Chicken Leg and Potatoes
What's So Great About the Recipe?
- Made for one: A whole chicken leg and cubed potato fit neatly in a small baking dish.
- The potatoes soak up the pan juices: They cook alongside the chicken in the buttery garlic and curry mixture.
- Easy and hands-off: Just like my Indian roasted cauliflower, the dish comes together with just a few minutes of hands-on effort.
Recipe Ingredients
Chicken leg: Use a bone-in whole leg with the thigh and drumstick attached. Skin-on chicken gives you the best browning in the uncovered stage.
Potato: Cut it into even cubes so the pieces soften together. Yukon Gold holds its shape nicely.
Garlic + lemon juice + oil + butter: Minced garlic and lemon give the melted butter and oil a savory, bright base. Sometimes, I used my leftover garlic lemon butter sauce whenever I have it at hand.
Yellow curry paste + garam masala + turmeric: The paste carries most of the seasoning. My homemade garam masala adds warmth and turmeric deepens the golden color.
Bay leaf and black peppercorns: These season the pan juices while the dish roasts. Remove the bay leaf before serving.
See recipe card for quantities.
Substitutions & Variations
- Swap the cut: A bone-in, skin-on thigh can stand in for the whole leg. Start checking it earlier because it’s smaller.
- Adjust the heat: Choose a mild yellow curry paste if you want a gentler flavor. The heat varies by brand. I like to make my own homemade yellow curry paste that I can adjust and tweak to my taste preference.
How to Make Roasted Chicken Leg and Potatoes
Step 1: Mix the oil, melted butter, minced garlic, lemon juice, yellow curry paste, garam masala and turmeric in a small bowl.
Step 2: Pour the mixture into a small oven-safe dish. Arrange the chicken leg skin side up with the potato cubes around it. Turn the potatoes in the seasoning and add the bay leaf and whole peppercorns.
Step 3: Cover the dish with foil and roast at 425°F (220°C) for about 40 minutes.
Step 4: Remove the foil and roast for another 5–10 minutes, until the chicken is golden, the potatoes are fork tender and the chicken reaches at least 165°F (74°C) in the thickest part without touching bone.
💭 Top Tip
Use a baking dish that fits the chicken and potatoes snugly in one layer. The potatoes will sit in the seasoned juices, and the chicken skin will stay exposed when you take the foil off to brown it.
Tips & Tricks to Nail the Recipe
- Keep the potatoes the same size: Oversized pieces may still be firm when the chicken is ready.
- Seal the foil around the rim: Trapping steam helps the potatoes soften during the first roast.
- Check the chicken with a thermometer: Measure in the thickest part without touching the bone. The chicken is done at 165°F (74°C) or higher.
- Save the pan juices: Remove the bay leaf, then spoon the juices over the potatoes and around the chicken to keep the skin exposed.
- Tweak the flavors: Play around with the seasonings to change up the flavor base of the roasted chicken and potatoes. Use a hot and spicy Vindaloo paste or try my homemade yellow curry cubes.
How to Serve Roasted Chicken Leg and Potatoes
Serve it straight from the baking dish with a crisp Laccha onion salad or steamed greens to balance the buttery pan juices. Warm flatbread (like bullet naan) is good for scooping up what’s left in the dish.
Troubleshooting and FAQs
Yes. Use bone-in, skin-on thighs and begin checking earlier, especially if they are small. Check the potatoes for tenderness and cook the chicken to at least 165°F (74°C).
The cubes may be too large or the foil may have let steam escape. If the chicken is done first, lift it out and return the potatoes to the oven until a fork slides into them easily.
Yes. Scale up the ingredients and use a larger baking dish so the chicken pieces and potatoes sit in one layer. Check each piece of chicken for doneness.
Refrigerate leftovers in an airtight container within 2 hours of cooking and use within 3–4 days. Reheat to 165°F (74°C). A covered oven-safe dish helps keep the chicken moist as it reheats.
More Easy Dinner Ideas
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Roasted Chicken Leg and Potatoes
Ingredients
- 1 chicken leg
- 1 potato cubed
- 1 tablespoon garlic minced
- 1 tablespoon oil
- ¼ teaspoon garam masala powder
- 1 tablespoon yellow curry paste
- 1 bay leaf
- ⅛ teaspoon turmeric
- 1 teaspoon black peppercorns
- 1 teaspoon butter
- 1 teaspoon lemon juice
Instructions
- Mix the oil, melted butter, minced garlic, lemon juice, yellow curry paste, garam masala and turmeric in a small bowl.
- Pour this mixture in an oven-safe baking dish and arrange the chicken leg and potatoes in it. Add the black peppercorns and bay leaf too.
- Cover the dish with foil and pop it in an oven preheated at 425°F and bake for about 40 minutes.
- Remove the foil and roast for another 5–10 minutes, until the chicken is golden, the potatoes are fork tender and the chicken reaches at least 165°F (74°C) in the thickest part without touching bone.
Notes
- Use a bone-in, skin-on chicken leg for the juiciest results and beautifully golden skin.
- Cut the potato into evenly sized cubes so the pieces cook uniformly and become tender alongside the chicken.
- Use a small baking dish that fits the chicken and potatoes snugly in a single layer, allowing the potatoes to soak up the flavorful pan juices.
- Adjust the yellow curry paste depending on your spice preference, or swap it with Vindaloo paste for a spicier version.
- Cover the baking dish tightly with foil for the first 40 minutes to help the potatoes soften and keep the chicken moist.
- Remove the foil for the final 5–10 minutes to allow the chicken skin to turn golden. The chicken should reach an internal temperature of at least 165°F (74°C).
- Use a bone-in chicken thigh instead of a whole chicken leg if preferred, adjusting the cooking time as needed.
- Remove the bay leaf and spoon the buttery, garlicky pan juices over the potatoes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat thoroughly before serving.
