Golden, juicy chicken legs baked with tender potatoes and mushrooms in a rich, spiced sauce — this is the kind of one-dish dinner that fills the kitchen with a wonderful aroma and brings everyone to the table. The butter, tomato paste and khmeli-suneli create a savory, glossy sauce while the foil keeps everything moist, then a final golden finish makes it irresistible.
If you enjoy baked chicken dinners, try our Baked Chicken with Cheese and Mushroom Topping and this Creamy Chicken and Spinach Pasta for more comforting weeknight ideas.
Ingredients
- 700-800 g (1.5-1.75 lb) chicken drumsticks
- 1-2 potatoes, sliced
- 1 onion, sliced
- 200 g (7 oz) mushrooms, sliced
- For the sauce: 1 tbsp tomato paste
- Salt and pepper
- 1 tsp khmeli-suneli
- 1-2 tsp paprika
- 1-2 tsp soy sauce
- 150-200 ml (2/3 cup) water
- 70 g (5 tbsp) butter
Instructions
- Trim the cartilage from the drumsticks and arrange in a baking dish. Tuck the potato and onion slices between them.
- Scatter the mushrooms on top. Whisk all sauce ingredients and pour over. Dot with butter in a star pattern. Cover with foil.
- Bake at 220°C (425°F) for 50 minutes.
Tips
- Slice the potatoes thinly so they cook through in the same time as the chicken.
- For extra color, remove the foil for the last 10 minutes of baking.
- Let the dish rest for 5 minutes before serving so the sauce thickens slightly.
For safe poultry cooking guidance, see usda.gov, and for more baked chicken inspiration, browse allrecipes.com.
Nutrition (per 100 g): 140.9 kcal, protein 19.7 g, fat 6 g, carbs 0.7 g.