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–+ servings

Roasted Chicken Leg and Potatoes

Make roasted chicken leg and potatoes with garlic, butter, lemon, and curry spices. This easy oven-baked dinner for one needs just 5 minutes of prep!
5 from 2 votes
Enozia Vakil
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 1 serving
Calories 644 kcal

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.

Nutrition

Calories: 644kcalCarbohydrates: 45gProtein: 27gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 131mgSodium: 156mgPotassium: 1262mgFiber: 7gSugar: 3gVitamin A: 2641IUVitamin C: 48mgCalcium: 95mgIron: 4mg
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