Extras recipes

One Pan Baked Chicken Legs and Potatoes

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This recipe has been in my family since I was little. In fact, I never knew it, but it’s also a generational recipe that goes back (at least) to my great grandmother on my mom’s side of the family. However, once again, I’ve done some tweaking over the years. Sometimes I add garlic, and other times I don’t. Though you can find a lot of different ways to prepare it. And most of them sound tasty. Also, this is a one-dish meal, which makes clean-up a breeze. Additionally baked chicken legs and potatoes are perfect any time of the year. So just keep reading to get the recipe.

The preparation time for this recipe is about 15-20 minutes. And even though cooking times vary, it took me 1 hour and 20 minutes. So plan on an hour at least, possibly longer. Also, the meal will serve 4 people. But you’ll have leftover drumsticks.

Baked Chicken Legs and Potatoes Ingredients:

  • ~ 6 lbs of chicken drumsticks
  • 2 lbs of Honey Sensation and Ruby Gold bite size potatoes (but if you don’t have those or would prefer a different kind, then get what you like)
  • 1 can of peas
  • ~ 2 tsps of salt
  • 1/2 tsp black pepper
  • 1 tsp thyme
Pan with Raw Chicken Legs, Potatoes, and Pease
This is what your chicken, potatoes, and peas will look like prior to putting it into the oven.

Baked Chicken Legs and Potatoes Instructions:

  • Preheat oven to 425 degrees.
  • Line a large jellyroll pan with foil. And then spray the foil with non-stick cooking spray.
  • Next, arrange the drumsticks onto the pan.
  • With ~ 3/4 – 1 tsp of the salt, 1/4 tsp of pepper, and 1/2 tsp of thyme, season one side of the chicken legs.
  • Then flip the legs over, and add the potatoes and peas.
  • And season everything evenly with the remainder of the spices.
  • Then put the pan into the oven, and cook for 45 minutes. Flip the legs over and cook until the internal temperature of the chicken reaches 165 degrees. And make sure the juices run clear.

Since baked chicken legs and potatoes are a one pan meal, you don’t need to come up with any sides. Unless you want to. And if you make this recipe, you’ll notice that there doesn’t appear to be many peas. I think it’s because they shrivel from cooking so long. Although they taste amazing from basting in the chicken juices all that time. But, if you want, you can add the peas during the last 15 minutes of cooking time.

Baked Chicken Legs and Potatoes on a White Plate


I breed pure Black Ameraucana chickens and Easter Eggers that are Black Ameraucana mixed with either Cuckoo Maran or Barred Rock. And I donate eggs to people or organizations in need.

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