Ingredients:
- 4 chicken legs (drumsticks)
- 4 medium potatoes (peeled and cut into wedges)
- 2 cups green beans (trimmed)
- 3 tbsp olive oil
- 2 tsp dried thyme (or rosemary, if preferred)
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1 lemon (cut into wedges, for serving, optional)
Instructions:
1. Preheat Oven:
- Preheat your oven to 400°F (200°C).
2. Prepare the Chicken Legs:
- Pat the chicken legs dry with paper towels.
- In a small bowl, mix together the dried thyme, paprika, garlic powder, onion powder, dried oregano, salt, and pepper.
- Rub the spice mixture all over the chicken legs.
3. Prepare the Potatoes:
- Place the potato wedges in a large bowl.
- Drizzle with 1.5 tbsp of olive oil and toss to coat.
- Season with salt and pepper.
4. Arrange in Baking Dish:
- Place the chicken legs in the center of a large baking dish or sheet pan.
- Arrange the potato wedges around the chicken.
- Drizzle the remaining 1.5 tbsp of olive oil over the potatoes.
- Toss the green beans with a bit of olive oil, salt, and pepper, and scatter them over and around the potatoes and chicken.
5. Bake:
- Bake in the preheated oven for about 40-45 minutes, or until the chicken legs are cooked through (internal temperature should reach 165°F or 74°C) and the potatoes are tender and golden brown.
- If the green beans are getting too brown, you can cover the dish with aluminum foil for the last 10 minutes of baking.
6. Serve:
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with lemon wedges if desired.
Enjoy your tasty and hearty baked chicken legs with potatoes and green beans!
