Paleo Chicken Legs and Finger Potatoes with Bacon

Paleo Recipe Paleo Chicken Legs and Finger Potatoes with Bacon

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

I’m not one to make chicken legs often but this one-dish meal will help you have dinner ready and on the table within the hour.

Paleo Chicken Legs and Finger Potatoes with Bacon

After making a garlic chicken leg recipe for Christmas dinner, I was inspired to create another Paleo chicken legs recipe. Plus, the pack of legs looked good so I couldn’t pass them up and they were also on sale, bazinga! :)

Paleo Chicken Legs and Finger Potatoes with Bacon

Paleo Chicken Legs and Finger Potatoes with Bacon

Yield: 3-4 Servings

Ingredients

  • 2lbs organic fingerling potatoes
  • 2lbs pasture-raised chicken legs
  • coarse ground sea salt, to taste
  • 4 cloves garlic, sliced
  • 2 heaping tablespoons bacon fat, melted (or your choice of fat: coconut oil, tallow, lard, etc.)
  • 6 slices of bacon

Directions

  1. Preheat oven to 400°F.
  2. Wash and slice the potatoes into equivalent pieces.
  3. Pat chicken legs with a paper towel and transfer to an 11x7-inch glass baking dish. Season legs on both sides with sea salt.
  4. Add sliced potatoes around and on top of legs. Season with sea salt.
  5. Scatter sliced garlic around potatoes.
  6. Drizzle fat over potatoes and chicken.
  7. Lay bacon slices on top.
  8. Transfer dish to the preheated oven. Bake for 20 minutes, toss the potatoes and rotate the try, bake for 30 more minutes.
  9. Remove dish from the oven and let cool for 5 minutes before serving.
  10. Enjoy! :)