Bacon Garlic Chicken Legs and Finger Potatoes
Marla Sarris

Bacon Garlic Chicken Legs and Finger Potatoes

Fingers and Legs, it’s what’s for dinner!

I’m not one to make chicken legs often but I made a garlic chicken leg recipe for Christmas dinner and when I passed the legs at the grocery store I couldn’t pass them up (well they were also on sale) so bazinga! :)

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Bacon Garlic Chicken Legs and Finger Potatoes


  • 1.5 pounds organic fingerling potatoes
  • 3 pounds chicken legs
  • 4 cloves garlic
  • 6 ounces bacon
  • your choice of fat (coconut oil, tallow, lard, etc.)
  • sea salt and coarse ground black pepper, to taste

Directions Makes 3-4 servings

  1. Preheat oven to 400°F.
  2. Wash and chop the potatoes into semi large pieces.
  3. Slice cloves of garlic.
  4. Peel the skin back on the chicken legs and stuff the slices of garlic under the skin.
  5. Add the chicken legs to an 11×7-inch Pyrex dish.
  6. Lay bacon over the legs.
  7. Layer the potatoes around the legs.
  8. Sprinkle potatoes with salt and pepper.
  9. Drizzle fat over potatoes.
  10. Add dish to preheated oven and bake for 20 minutes.
  11. After 20 minutes spin dish around and cook for another 20 minutes.
  12. Take out of oven and let cool.
  13. Enjoy! :)

What came first, the chicken or the egg?


  1. Hi, Marla! We made this last week – definitely will try this again! I’m going to try adding rosemary, I think, as the chicken didn’t have much flavor of its own. The potatoes really soaked up the flavor of the bacon and the chicken, though. My grandmother used to bake chicken with a rub of mayonnaise and paprika and it gave it a really nice, crispy “crust” (the skin, I mean).

    • Oh, I’m so excited to hear you tried it! :) Rosemary will definitely add some good flavor. Rubs & marinades would definitely help add flavor too. I’m usually in some kinda of a rush and don’t use marinades often, I’m just impatient like that..hehe but you can use paprika and make a homemade mayo and make it just like your grandma used to :)

      • I am the same way with marinades. Terrific concept, but I only think of using one about 15 minutes before I start making dinner. I don’t think that’s the way a marinade is supposed to work.

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