Baked Chicken Legs on Potatoes

This dish is very easy and quick to make- prep time is only about 10 minutes, and cook time another 1.5 hours. It is also easy to make this in large quantities, if you have company coming.

This is the first meal I learned to cook when I was 8 years old. At the time I still had trouble boiling milk. My parents always used to buy unpasteurized milk which had to be cooked, and my job was to cook it before they come back from work. Most of the times I managed to get distracted and over boil it, which is REALLY difficult to clean up. But this meal is pretty forgiving. As long a you fully cook the chicken, and spice it enough, it will be pretty tasty.

You do not need a non stick disk. The parts that stick are the most delicious!

Ingredients:

Dark chicken meat (legs and thighs)
Potatoes
Carrots (optional)
Your favorite mixed seasoning salt
Herbs of your choice (oregano, basil, thyme)
Oil

Wash the potatoes and carrots and cut them into large slices. Apply mixed seasoning and mix well. You can make it as spicy as you like. Then add oil and mix again.

Sprinkle the seasoning onto the chicken covering the whole surface. If you are using meat with skin, use more seasoning. Arrange the meat on top of the potatoes.

Cover and bake at 440F for about 30 minutes. Remove the cover and continue to bake for another hour. If you like it a little more crispy, you may broil it for about 5 minutes at the end.

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