Tender + Juicy Chicken Legs with Tomatoes and Potatoes Recipe For Only $3.75 a Serving

Name: Tender + Juicy Chicken Legs with Tomatoes and Potatoes Recipe For Only $3.75 a Serving
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 serving
Ingredients: 5 cloves garlic, not peeled; 2 cups basil leaves; ¼ cup + 1 Tbs. olive oil; 2 Tbs. chopped walnuts, toasted; 2 Tbs. grated Parmesan cheese; 1 Tbs. lemon juice; ¾ tsp. pepper; 4 chicken leg quarters, about 3 lbs.; ¾ tsp. salt; 1 lb. Yukon gold potatoes, cut into ¾"-wide wedges; 1 cup cherry tomatoes

This one-pan dinner winner is loaded with bold flavor

By Charles Grayauskie

Reviewed by Julie Miltenberger

Comments

At my house, chicken is on the menu at least once a week. And let’s face it, sometimes the same old chicken dish can get a bit boring. So, when our test kitchen pros came up with this Chicken Legs with Tomatoes and Potatoes recipe, I was totally on board. It cooks up in one pan so cleanup is a breeze. Plus, at just $3.75 per serving, it won’t break the bank.

Our almost-instant walnut pesto is the star of the show. It adds a fresh finish with sweet-peppery basil and nutty Parmesan (it would be just as delicious spread over fish or stirred into pasta). For garlicky goodness, we roast whole cloves in with the chicken – they form a creamy paste you can spread over the legs. So yummy! Then juicy cherry tomatoes burst to perfection to create a sweet-tangy sauce. Cook along with our video then let us know what you think.

Yields

4 serving

Total Time

1 hr, 10 min

Prep Time

30 min

Cook Time

40 min

Ingredients

5 cloves garlic, not peeled
2 cups basil leaves
¼ cup + 1 Tbs. olive oil
2 Tbs. chopped walnuts, toasted
2 Tbs. grated Parmesan cheese
1 Tbs. lemon juice
¾ tsp. pepper
4 chicken leg quarters, about 3 lbs.
¾ tsp. salt
1 lb. Yukon gold potatoes, cut into ¾"-wide wedges
1 cup cherry tomatoes

Instructions

Heat oven to 400°F. Coat large roasting pan with cooking spray. Peel 1 clove garlic. In food processor, process basil, ¼ cup oil, walnuts, Parmesan, lemon juice, peeled garlic and ¼ tsp. pepper until smooth; cover and chill until ready to use.

Rub chicken with ½ tsp. salt and ¼ tsp. pepper. Transfer to roasting pan. In bowl, toss potatoes with remaining oil, ¼ tsp. salt and ¼ tsp. pepper. Transfer potatoes and remaining garlic to roasting pan around chicken. Roast until chicken is no longer pink near bone, about 40 min. adding tomatoes during last 15 min. of cooking time. Top with reserved pesto.

Tip: To get the most out of citrus, microwave the fruit 15 sec. before squeezing to break down membranes and release the maximum amount of juice.

Nutrition

Calories: 612
Fat: 34 gram
Saturated Fat: 7 gram
Protein: 55 gram
Carbohydrate: 21 gram
Fiber: 4 gram
Cholesterol: 156 mg
Sugar: 2 gram
Sodium: 659 mg

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