Baked chicken legs with potatoes and Provencal herbs
6 servings
80 minutes
Baked chicken legs with potatoes and Provençal herbs is a dish that embodies the spirit of home comfort and warm family evenings. Inspired by European culinary traditions, it combines the tenderness of chicken meat, the aroma of Provençal herbs, and the softness of baked potatoes. The marinade of sour cream and mustard adds zest to the legs, while garlic and herbs reveal depth of flavor. The potato soaked in meat juices becomes incredibly tender. This dish is perfect for a Sunday lunch or cozy dinner, filling the home with aromas of fresh herbs and roasted meat. Simple to prepare yet delightful in taste – it will win the hearts of all who try it.
1
Salt and pepper the chicken legs, coat them with a mixture of mustard and sour cream, and let them sit for half an hour.
- Chicken leg quarters: 6 pieces
- Table mustard: 1 tablespoon
- Sour cream: 2 tablespoons
2
Cut the potatoes into cubes, transfer to salted boiling water, and cook for 15 minutes after boiling.
- Potato: 6 pieces
3
Add Provencal herbs, a little vegetable oil, and garlic. Mix everything, then transfer to a dish. Place the legs on top of the potatoes.
- Herbes de Provence: pinch
- Vegetable oil: 2 tablespoons
- Garlic: 2 cloves
4
Bake in a preheated oven at 200 degrees for 15 minutes. Reduce the temperature to 180 and bake for 40-50 minutes. Brush the legs with vegetable oil 10 minutes before the end of cooking.
- Vegetable oil: 2 tablespoons
