Braised Chicken Legs with Potatoes
Braising chicken legs in rich broth allows the meat to become completely tender while infusing every forkful of potatoes with savory depth. Searing the chicken in olive oil first builds a deep golden exterior, creating a rich base of browned flavor before the liquid goes into the pan. As the dish finishes in the oven, the halved baby potatoes soften and soak up the seasoned broth and herby thyme. It is a straightforward, satisfying meal that brings simple pantry ingredients together with minimal fuss.
Why this one works
- Searing the chicken legs first locks in deep flavor and rich color.
- Baby potatoes cook directly in the braising liquid, soaking up savory pan juices.
- Dried thyme lends an earthy, aromatic note throughout the entire dish.
- The oven does most of the work after a quick stovetop sear.
- Rich pan broth creates an instant sauce to spoon over each serving.
What you’ll need
- 4 chicken legs (approx. 800g) Whole chicken legs provide rich flavor and stay juicy throughout the 45-minute bake.
- 1 lb (450g) baby potatoes, halved Halving the potatoes exposes their starchy centers to absorb the savory broth as they roast.
- 2 tbsp (30ml) olive oil Used to sear the chicken over medium-high heat until evenly browned.
- 1 tsp (5g) dried thyme Infuses the cooking liquid with classic herbal aroma during the braise.
- 2 cups (475ml) chicken broth Provides the essential braising base that keeps the chicken moist and cooks the potatoes.
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What to have nearby
- Stovetop skillet for searing
- Oven-safe baking dish or roaster
- Tongs for turning chicken legs
- Chef's knife and cutting board
Step-by-step instructions
Start by getting a nice golden crust on the chicken over stovetop heat, then assemble everything with the broth and seasonings before letting the steady heat of the oven braise everything to tenderness.
- 1Step 1
Preheat oven to 375F (190C).
- 2Step 2
Heat oil in a skillet and sear chicken legs until golden brown.
- 3Step 3
Add potatoes, thyme, and broth to the skillet.
- 4Step 4
Transfer to an oven-safe dish and roast for 45 minutes until chicken is tender and potatoes are soft. Serve hot.
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A few things worth knowing
- Pat the chicken legs dry with paper towels before searing to ensure a crisp, golden browning in the skillet.
- Arrange the halved potatoes cut-side down in the broth to help them absorb maximum flavor while roasting.
- Check that the baking dish is deep enough to hold the two cups of broth without spilling when transferred.
Ways to make it your own
- Garnish with a pinch of fresh chopped parsley before serving for color.
- Finish with a light squeeze of fresh lemon juice over the cooked chicken to brighten the pan juices.
Serving suggestions
Serve each chicken leg hot alongside a generous helping of tender potatoes, spooning the flavorful pan juices over top. A simple side of steamed green beans or buttered peas complements the hearty textures well.
Storage & reheating
Store leftover chicken, potatoes, and cooking juices together in an airtight container in the refrigerator, and reheat gently until warmed through.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use an oven-safe skillet for the entire recipe?+
Yes, if your skillet is oven-safe and large enough to hold the chicken, potatoes, and broth, you can transfer the skillet straight from the stovetop into the preheated oven.
How do I know when the potatoes are done?+
Pierce the thickest potato half with the tip of a paring knife or fork; it should slide in easily with no resistance.
What should I do with the remaining broth in the pan?+
Spoon the savory broth directly over the plated chicken and potatoes as a natural pan sauce when serving.
With simple ingredients and classic oven braising, this chicken leg and potato skillet brings warm, savory comfort to the dinner table with ease.
Braised Chicken Legs with Potatoes
Golden seared chicken legs braised with halved baby potatoes, savory broth, and fragrant dried thyme until tender. A hearty, comforting dinner.
Ingredients
- 4 chicken legs (approx. 800g)
- 1 lb (450g) baby potatoes, halved
- 2 tbsp (30ml) olive oil
- 1 tsp (5g) dried thyme
- 2 cups (475ml) chicken broth
Instructions
- Preheat oven to 375F (190C).
- Heat oil in a skillet and sear chicken legs until golden brown.
- Add potatoes, thyme, and broth to the skillet.
- Transfer to an oven-safe dish and roast for 45 minutes until chicken is tender and potatoes are soft. Serve hot.
Nutrition
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