Vermicular | Pan-Roasted Chicken Legs with Potatoes

Pan-Roasted Chicken Legs with Potatoes

Tailored for: Vermicular Frying Pan 28cm
Oven-Safe Skillet 28cm
Cooking Time
24 min

2 bone-in chicken legs, skin-on
4 small potatoes, skin-on, cut into 4-5 pieces
1 clove garlic, skin-on, crushed
1 clove garlic, peeled and sliced
1 ½ teaspoons kosher salt
Freshly ground black pepper
Fresh herbs (preferably thyme, or rosemary)
½ lemon, cut into wedges
Italian parsley, finely chopped
1 tablespoon olive oil

Glass or Stainless Steel Lid

  1. Season the chicken by rubbing it with salt and pepper. Then, layer the herbs and sliced garlic on top and let them sit for 10 minutes. Wipe off any excess moisture from the chicken, and set aside the herbs and garlic for later use. Sprinkle a small amount of salt and pepper over the potatoes.

  2. Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.

  3. Once the smoke clears, place the chicken onto the pan, skin-side down. Arrange the potatoes and garlic clove around the chicken. Sear the chicken over low heat for about 8 minutes or until golden brown, occasionally pressing down for an even sear.

  4. Remove the chicken from the pan. Gently mix the potatoes and return the chicken, placing it on top of the potatoes with the skin-side up. Cover and continue roasting over low heat for another 8 minutes. Pierce the chicken with a skewer to check for doneness. If the juice runs clear, remove it from the pan.

  5. Add the herbs and garlic from Step 1, cover, and cook the potatoes over low heat for about 8 minutes, mixing occasionally.

  6. When the potatoes are browned and a skewer can easily pierce through them, add the chicken back into the pan. Sprinkle with Italian parsley and garnish with lemon wedges.

  • Basting the chicken with the excess oil will further enhance its flavor.

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