Roasted herb chicken legs baked to perfection with twice baked potatoes loaded with cheese, bacon, green and red peppers, garlic and butter with steamed peas. A wonderful easy to make meal that will have your taste buds begging for more!
4 chicken quarters ( about 2lbs. whole legs )
3/4 teas. cracked pepper
1 1/2 tbsp. onion powder
1/2 teas. garlic powder
1 1/2 teas. dry oregano ( rubbed )
2 teas. dry parsley ( rubbed )
1 tbsp. olive oil
Method: Roasted Herb Chicken Legs
Wash and dry the chicken quarters. Drizzle with olive oil and rub to coat evenly. Combine all seasonings into a small bowl and mix well. Sprinkle on all sides of the chicken quarters. The olive oil will help the seasonings stick to the chicken. Place them on a bake sheet and bake in a preheated 350 degree oven for about 1 hour, until the skins brown and you reach an internal temperature of 165 degrees or when the juices start to run clear. Remove them from the oven. Your roasted herb chicken legs are now ready to serve.
Ingredients: Twice Baked Potatoes
4 medium size russet potatoes
1/2lb. thick cut bacon ( cut into 1/2in. pieces )
1/3 onion ( 1/2in. dice )
1/3 red pepper ( 1/2in. dice )
1/3 green pepper ( 1/2in. dice )
10 oz. Monterey Jack cheese ( shredded )
3 cloves garlic ( minced )
1 cube butter or margarine
1/3 cup milk
Method: Twice Baked Potatoes
Scrub your potatoes under cold running water with a clean scrub brush to remove any dirt. Wrap them separately in foil and bake in a 350 degree preheated oven for about 1 1/2 hours. ( Start these about an hour before you put your chicken in ).
Start frying your bacon in a medium size skillet until crispy. Remove the bacon to a plate covered with paper towels to drain. Discard all but about two tablespoons of the bacon drippings and return your skillet to medium high heat. Add the onions, green and red peppers to your skillet and saute for about 8 to 10 minutes or until seared on the outside. Remove them to a small bowl, cover and set aside.
Melt your butter in a small sauce pan and add the minced garlic. Simmer on lowest possible heat for about 20 minutes to infuse the garlic flavor into the butter. Start this when your potatoes come out of the oven.
After your potatoes are ready, take them out of the oven and let them cool enough to work with. Slice them in half lengthwise and scoop out the middles leaving about 1/8 of an inch around the sides. Be careful here, you don’t want to get too close to the edge as you can see I did on one of mine. Add the scooped potatoes to a large bowl along with the melted garlic butter and milk and mash. Stir in the cheese, peppers and onions and bacon. Spoon the mixture back into the potato bowls and bake at 350 degrees for about 20 to 30 minutes, until the tops just start to brown. These are now ready to serve. If you time it right the chicken and potatoes will be done at the same time.
For the peas. Add about 2 cups to a steamer or metal colander over boiling water, cover and cook for about 10 to 15 minutes. spoon a portion onto your plate and top with some butter and there you have it, a beautiful home cooked meal that is sure to please.
Thanks for stopping by and checking out this recipe. The roasted herb chicken legs have great flavor and are tender and juicy. The potatoes, well they’re just simply awesome! And the peas add a nice little pop when you bite into them. I hope you will try this recipe and HAPPY COOKING!