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Chicken Legs with Potato Wedges

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Chicken Legs with Potato Wedges

The perfect chicken legs with potato wedges recipe with a picture and simple step-by-step instructions.

  • 2 kg Chicken legs
  • Seasoning salt
  • Pepper, paprika noble sweet
  • 500 g Potatoes
  • 500 g Sweet potatoes
  • Seasoning oil
  • 1 tbsp Chopped rosemary needles
  1. Wash the chicken thighs, pat dry and season with seasoned salt, pepper and paprika powder.
  2. Place the chicken thighs on an oiled baking sheet and cook in the preheated oven for about 45- 50 minutes.
  3. Shortly grill again shortly before the end of the cooking time so that the skin is crispy.
  4. In the meantime, wash both types of potatoes, cut into wedges and mix with the seasoning oil.
  5. Put in a pan and fry for about 20 minutes, turning every now and then.
  6. Finally, do not stir the chopped rosemary.
  7. Arrange with the chicken legs on plates and serve.
Dinner
European
chicken legs with potato wedges

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Written by John Myers

Professional Chef with 29 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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