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.
SERVINGS
2 Servings
TIME
Prep Time: 5 min
Cook Time: 45 min
INGREDIENTS
- 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
TOOLS
Steps
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!
