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 double whammy! :)
Bacon Garlic Chicken Legs and Finger Potatoes
Ingredients
- 1.5 pounds organic fingerling potatoes
- 3 pounds chicken legs
- 4 cloves garlic
- 6 ounces bacon
- extra virgin olive oil
- sea salt and coarse ground black pepper, to taste
Directions Makes 3-4 servings
- Preheat oven to 400°F.
- Wash and chop the potatoes into semi large pieces.
- Slice cloves of garlic.
- Peel the skin back on the chicken legs and stuff the slices of garlic under the skin.
- Add the chicken legs to an 11×7-inch Pyrex dish.
- Lay bacon over the legs.
- Layer the potatoes around the legs.
- Sprinkle potatoes with salt and pepper.
- Drizzle olive oil over potatoes.
- Add dish to preheated oven and bake for 20 minutes.
- After 20 minutes spin dish around and cook for another 20 minutes.
- Take out of oven and let cool.
- Enjoy! :)
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.