Wednesday Eats and Treats: Roasted Chicken Legs with Garlic and Potatoes

My kids love it when I oven-roast chicken legs. I usually just rub them with olive oil, sprinkle on some lemon pepper or whatever seasoning mix is handy, and shove them in the oven. This week, I went for a little more pizazz, and, boy, was it worth the effort. The bonus: your house will smell WONDERFUL while this is cooking!

Ingredients:
2 sticks butter
5 pounds chicken drumsticks
8 large russet potatoes, peeled and cut into 1-inch chunks or 1/4-inch thick rounds
8 tablespoons jarred minced garlic - this is the key ingredient. Don't skimp here!
One lemon, sliced into 1/8-inch rounds (optional)
Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees.
2. Place the butter in a large roasting pan and melt in the oven. Swirl melted butter to coat the bottom of the pan. Place drumsticks in the pan, and then add potatoes. Spread garlic over chicken and potatoes. Sprinkle with salt and pepper. Stir chicken and potatoes to evenly coat them with butter and garlic. Top with lemon slices, if desired.
3. Bake about 40 minutes -- until chicken is no longer pink inside and juices run clear. Baste 3 times with pan drippings.
4. If needed, return to oven and bake until chicken and potatoes are tender and browned (up to 20 more minutes -- meat thermometer should read 165 degrees).  To serve, pour pan drippings and garlic over chicken and potatoes. 

I served this with broccoli and hot rolls.