Name: Roasted Chicken Legs with Lemon-Herb Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 whole chicken legs; 0.75 medium Russet potato; 1 cup stem broccoli; 0.25 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried rosemary; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Roasted Chicken Legs with Lemon-Herb Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Legs with Lemon-Herb Potatoes

Crispy roasted chicken legs and golden lemon-herb potatoes are oven-baked until tender alongside vibrant steamed stem broccoli for a bright and satisfying meal.

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NUTRITION

Protein

40.8g

Fat

26.5g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

0.75 whole chicken legs

0.75 medium Russet potato

1 cup stem broccoli

0.25 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Wash the potato and cut it into 1-inch cubes, then trim the woody ends off the stem broccoli.
3
In a large mixing bowl, combine the chicken legs and potato cubes with olive oil, lemon juice, rosemary, garlic powder, sea salt, and black pepper, tossing until well coated.
4
Arrange the chicken and potatoes in a single layer on the prepared baking sheet, ensuring they aren't overcrowded.
5
Roast in the center of the oven for 25 minutes.
6
Quickly remove the tray, add the stem broccoli to the open spaces, and return to the oven for another 10 to 15 minutes until the chicken reaches an internal temperature of 165°F.
7
Let the chicken rest for 5 minutes to lock in the juices before serving alongside the crispy potatoes and tender broccoli.