140 minutes
A comforting and elegant dish featuring tender chicken with crispy skin, infused with the flavors of rosemary and garlic, accompanied by tiny potatoes and a dollop of sour cream.
Chicken Legs, Seasoned with salt and pepper
each
to taste
Black Pepper, Freshly ground
to taste
Small Waxy Potatoes
0 oz
Garlic, Split crosswise
head
sprigs
cups
Chives, Finely chopped
cups
cups
1. Preheat Oven and Prep Ingredients
Preheat your oven to 325°F. Season the chicken legs generously with kosher salt and freshly ground black pepper, and lay them in a baking dish.
2. Arrange Chicken and Potatoes in Baking Dish
Surround the chicken with the small waxy potatoes, split head of garlic, and rosemary sprigs. Pour the olive oil over everything to coat well.
3. Bake Chicken
Bake in the preheated oven for 1½ to 2 hours. Once done, let it cool slightly in the baking dish.
4. Crisp Chicken Skin
Heat two tablespoons of the fragrant baking oil in a skillet over medium heat. Add two of the chicken legs, skin side down, and cook for about 5 to 8 minutes until the skin is crisp and golden. Repeat for the remaining chicken legs.
5. Serve with Sour Cream and Chives
Serve the crispy chicken legs with a dollop of sour cream and a sprinkle of fresh chives.
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