Baked Potatoes with Chicken

5 from 3 votes
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 3 people


Baked potatoes with chicken


    • 3 Garlic cloves
    • 4 tbsp Roast - olive (oil)
    • 2 tsp Paprika powder
    • Salt, gourmet pepper to taste
    • 1 tsp Dried thyme


    • 3 Chicken legs
    • 3 piece Potatoes big
    • 1 Zucchini
    • Add marinade to taste (see above)


    • Parsley from our own garden to your taste
    • 200 g Sour cream



    • First of all, the oven is preheated to 200 degrees top / bottom heat. Peel the garlic cloves, put them in a lightning chopper, finely chop. Then take a small bowl and pour the finely chopped into it. Then add the roast olive (oil), paprika powder, salt, gourmet pepper, dried thyme, stir.


    • Now take the chicken legs and brush all over with the homemade marinade. Place what was previously covered with baking paper on a baking sheet. Wash the potatoes, pat dry and also brush with the marinade.
    • Place both together on the baking sheet, add and cook / bake for about 80 minutes. In the meantime, wash the zucchini, cut into slices and then into pieces. Place the zucchini pieces in a bowl. Add the last of the marinade and stir.
    • After about 50 minutes of cooking / baking time, take out the tray and add the mixed marinated zucchini pieces. Put it back in and let it cook to the end.


    • Put parsley from your own garden, chopped to taste, in a bowl. * Sour cream - the easy way to add salt, season with gourmet pepper, season to taste.

    Preparation / serving

    • After the cooked time, take out the baking sheet and see if the legs are done. When the meat comes off the bone, shred it with a fork and place on a deep plate. Now place the baked potatoes in the middle of the flat plates.
    • Slice and spread the chicken and the dip on top and serve immediately with the zucchini pieces.
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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