Baked Chicken Legs and Potatoes (Gluten-Free, Dairy-Free)

These juicy baked chicken legs and golden roasted potatoes make an easy weeknight dinner option that is comfort food for the whole family! Naturally gluten-free and dairy-free.

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Easy Chicken Dinner

If your family is anything like mine, then chicken is on the dinner menu quite a lot. One very simple but flavorful chicken favorite is this easy recipe for baked chicken legs and potatoes.

Protein-packed but also very filling thanks to the potatoes, this one-pan dish is definitely comfort food that you can easily throw together during a busy weeknight!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients you’ll need for these baked chicken drumsticks and potatoes are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this delicious chicken dinner is uncomplicated, and anyone can make it.
• Totally Gluten-Free & Dairy-Free: The best part is that this chicken recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this oven baked chicken legs recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: Since this is a recipe for baked chicken legs, we are using chicken drumsticks. However, feel free to use chicken thighs if that’s what you prefer.
• Oil: I used extra virgin olive oil, but feel free to use other types of vegetable oil if you prefer (such as sunflower oil, canola oil, avocado oil, etc).
• Condiments: For seasoning, I’ve used smoked paprika, garlic powder, dried oregano, and salt and pepper. Alternatively, you make also use onion powder, turmeric powder, or if you want a bigger kick of heat, add some cayenne pepper.
• Potatoes: I used yukon gold potatoes, but you may also use russet potatoes or red potatoes if you prefer.
• Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Garlic: Fresh garlic adds an unbeatable flavor to the butter that we will brush on the chicken legs, so make sure to add it in.
• Lemon Juice: I recommend using freshly squeezed lemon juice for the best flavor. Alternatively, if you don’t have fresh lemons, you can also use bottled lemon juice.
• Parsley: I like garnishing these baked chicken legs with a sprinkle of fresh parsley for a pop of color and flavor. Alternatively, you may also use fresh chopped chives or green onions if you prefer.

How to Make Baked Chicken Legs and Potatoes:

Mix Seasoning: In a small bowl, mix 1 tablespoon olive oil, dried oregano, smoked paprika, garlic powder, salt and pepper.

Season Chicken: Pat chicken legs dry with paper towels. Arrange the drumsticks in a mixing bowl and pour the mixture over them. Rub each drumstick well with the olive oil mixture. Add fresh rosemary sprigs. 

Dish by Dish Tips:

• Change Up Seasoning: I used smoked paprika, garlic powder, dried oregano, and salt and pepper. However, feel free to use your favorite seasonings such as onion powder, turmeric powder, or if you want a bigger kick of heat, add some cayenne pepper.

Other Gluten-Free Chicken Dinners You’ll Love:

• Cozy Chicken Casserole (Gluten-Free, Dairy-Free)
• Marry Me Chicken (Gluten-Free, Dairy-Free)
• Crustless Chicken Pot Pie (Gluten-Free, Dairy-Free)
• Chicken Potato Bake (Gluten-Free, Dairy-Free)

Gluten-free Dinner Recipes to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Baked Chicken Legs and Potatoes (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

These juicy baked chicken legs and golden roasted potatoes make an easy weeknight dinner option that is comfort food for the whole family! Naturally gluten-free and dairy-free.

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Ingredients

Units USM Scale 1x2x3x

• 12 chicken drumsticks (skin-on for best flavor)
• 3 tablespoons olive oil, divided
• 1 teaspoon smoked paprika (optional, for color and flavor)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 1 1/2 pounds potatoes, cut into large pieces
• 2 tablespoons salted dairy-free butter
• 2 garlic cloves
• 2 tablespoons fresh rosemary (or 2 teaspoon dried rosemary)
• 2 tablespoons fresh lemon juice (optional, for freshness)
• fresh parsley

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Instructions

1. Preheat Oven: Preheat oven to 400F (200C).
2. Mix Seasoning: In a small bowl, mix 1 tablespoon olive oil, dried oregano, smoked paprika, garlic powder, salt and pepper.
3. Season Chicken: Pat chicken legs dry with paper towels. Arrange the drumsticks in a mixing bowl and pour the mixture over them. Rub each drumstick well with the olive oil mixture. Add fresh rosemary sprigs. 
4. Prepare Potatoes: Toss potato wedges with the remaining 2 tablespoons olive oil, salt, and pepper.
5. Arrange in Baking Dish: Place the potatoes in a deep baking dish or casserole dish. Lay the seasoned chicken legs on top (skin side up). This way, the juices drip down from the chicken and flavor the potatoes.
6. Roast Chicken: Cover the dish with aluminum foil and roast it for 20-30 minutes, then remove the foil.
7. Prepare Garlic Butter: While the chicken is roasting, prepare the garlic butter. In a blender, add garlic cloves, dairy-free butter, fresh rosemary, and juice of half a lemon. Blend well until smooth. 
8. Brush with Butter: Once the chicken legs are half-cooked, brush the legs generously with the garlic butter. Return to the oven and bake for another 15-20 minutes until the skin of the legs is golden brown and the potatoes are cooked through. Serve with fresh parsley and lemon pieces. 

Notes

Chicken: Since this is a recipe for baked chicken legs, we are using chicken drumsticks. However, feel free to use chicken thighs if that’s what you prefer.

Oil: I used extra virgin olive oil, but feel free to use other types of vegetable oil if you prefer (such as sunflower oil, canola oil, avocado oil, etc).

Condiments: For seasoning, I’ve used smoked paprika, garlic powder, dried oregano, and salt and pepper. Alternatively, you make also use onion powder, turmeric powder, or if you want a bigger kick of heat, add some cayenne pepper.

Potatoes: I used yukon gold potatoes, but you may also use russet potatoes or red potatoes if you prefer.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Garlic: Fresh garlic adds an unbeatable flavor to the butter that we will brush on the chicken legs, so make sure to add it in.

Lemon Juice: I recommend using freshly squeezed lemon juice for the best flavor. Alternatively, if you don’t have fresh lemons, you can also use bottled lemon juice.

Parsley: I like garnishing these baked chicken legs with a sprinkle of fresh parsley for a pop of color and flavor. Alternatively, you may also use fresh chopped chives or green onions if you prefer.

• Prep Time: 15 mins
• Cook Time: 50 mins
• Category: Main Dish
• Method: Baking
• Cuisine: American