Crispy Chicken Legs with Roasted Peppers & Potatoes


Jun 08, 2021


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Chicken legs, potatoes, and a fiery kick from harissa are the stars of this one-pan meal.

Just season generously, add everything to your non-stick pan, and dinner is on the table in less than an hour.

2 Servings

Prep Time: 5 min
Cook Time: 45 min


  • 2 bone-in, skin-on chicken legs(thigh and drumstick), pat dry
  • 1 1/b lb mini creamer potatoes
  • 1 red bell pepper, seeds removed, cut into 2 ½” pieces
  • 3 cloves garlic, lightly crushed
  • 4 tbsp olive oil, divided
  • 1 tbsp harissa powder
  • Kosher salt
  • Freshly ground black pepper
  • Lemon wedges, for serving



Step 1

Preheat your oven to 450°F.

Step 2

Place chicken into an oven-safe pan, rub with olive oil, season with harissa powder, salt, and pepper.

Step 3

In a large bowl, toss potatoes, bell pepper, and crushed garlic with remaining olive oil, and season with salt and pepper. Arrange potato mixture around chicken legs.

Step 4

Place pan in oven and roast until potatoes are fork-tender, chicken is cooked through, and skin is golden and crisp, about 40-45 minutes. Serve chicken and potatoes with lemon wedges, and enjoy!

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