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Baked Chicken Legs with Potatoes (Lugo Digaag Al-foorno & Bataati)

Baked Chicken Legs with Potatoes, Lugo Digaag alfoorno & Bataati

  • Servings: 5
  • Difficulty: easy-medium
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Baked Chicken Legs With Potatoes

Chicken legs are always a good choice for the budget. They are the easiest way to get dinner on the table quickly. It is delicious and the most tender, juicy meat. Since they’re so easy to make, you can serve them with different sides, like bok choy rice, steamed broccoli, etc. It is a healthy, easy weeknight meal! My family loves this recipe, and we eat this chicken often 😉


5 chicken legs with skin (thigh & drumstick)

3 medium potatoes (peeled and sliced)

¼ cup olive oil

¼ cup honey

1 tsp fresh ground black pepper

1 tsp chili powder

1 tsp basil leaves

1 tsp smoked paprika

1 tsp garlic powder

1 tsp turmeric powder

1 tsp dry oregano

1 tsp salt-free vegetable seasoning

¼ cup soy sauce

1 tsp kosher salt (optional)


Preheat the oven to 425°F (220°C).

In a small bowl, combine honey, olive oil, soy sauce, and all the dry ingredients, and mix them well.

Get a large bowl put the chicken in, pour the mix on top of the chicken, rub it onto the chicken, cover and let it marinate for about 30 minutes. (optional)

Prepare a baking dish (big enough for the chicken and the potatoes) by spraying olive oil.

Transfer the chicken to the prepared baking dish. Take the potatoes, put them in the remaining mix, and mix them well. Take the potatoes and arrange them around the chicken and put any remaining mix on top of the chicken.

Bake them in preheated oven, for 30-40 minutes. Check the chicken after the first 25-30 minutes. Chicken should have an internal temp of 165°F (or 73°C).

Take the chicken out and cover it with aluminum foil for about 5 minutes to rest (this helps the chicken stay moist).

Serve the chicken and the potatoes with your choice of extra side dish. One of the sides I like is my rice and bok choy.


Categories: Chicken, dinner, entree, gluten free, main dishes, Rice

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