Chicken Legs with Balsamic Sauce & Crispy Cheesy Potato Wedges
Prep Time
5 to 10minutes
Cook Time Passive Time
35minutes total (30 oven/5 broiler) 5minutes
Prep Time
5 to 10minutes
Cook Time Passive Time
35minutes total (30 oven/5 broiler) 5minutes
  1. Preheat oven to 425°. Move your oven racks so one is at the bottom and the other is one rung below top (there should still be a rung above – at least on my old oven as the toptop one is too close and my chicken would touch) – after I have my racks in position they are evenly spaced apart by counting rungs.
  2. In a medium bowl combine Parmigiano and 1 T. of parsley. Mix together. Next add in 1 to 2 T. of EVOO or grapeseed oil. Mix well.
  3. Spray or coat a small lipped pan. I used a round cookie pan with a small lip for the potatoes and coated with a non-stick spray lightly.
  4. Add your potatoes (already peeled and wedged) to the Parmigiano mixture. I do a few at a time. Coat well. Place on pan in an even layer.
  5. Easy peasy. Taters are ready for the oven.
  6. When making this dish I skin my chicken legs if they’re not already. Then I clean my chicken. I place on either paper towels or parchment paper and then cut out the size needed (or use parchment sheets pre-cut) to cover the sheet pan to place the chicken.
  7. I pat dry my chicken legs thoroughly. Make sure you do this as it really helps your chicken get that crisp. Place chicken legs on the parchment lined sheet pan.
  8. Drizzle with EVOO or Grapeseed Oil then season with salt and pepper. Do all sides of your chicken. It may be easier to start with your chicken showing the underside first since you will be flipping them until you have them upright for the last side (top) to coat/season. Chicken should be in an even layer on the pan.
  9. Place your wedges on the bottom oven rack and your chicken on the top rack in the preheated 425° oven. Bake for 30 minutes.
  10. While the potato wedges and chicken legs are cooking I start the sauce.
  11. A small sauce pan is perfect. Combine the 1 cup chicken broth, 1/2 cup balsamic vinegar, 1 Tablespoon sugar, and 1/2 teaspoon salt. Stir. Bring sauce to a boil then reduce heat to low and let it simmer for 20 to 25 minutes. The sauce will reduce down to about half of what you started with.
  12. Remove potato wedges from oven. Leave the chicken where it is (top rack) and switch it to BROIL. Let the chicken legs cook an additional 5 to 7 minutes on broil until crispy and golden (and mouth-watering yum)!
  13. After the chicken legs have broiled remove them and let them sit. Place the potatoes on the top oven rack and BROIL them for 5 minutes. They too will be golden and crispy and ready to be devoured.
  14. Your sauce will be warm and you can drizzle over the chicken (or not – as my daughter doesn’t do the sauce) or use it as a dipping sauce if you prefer.
  15. *Optional: garnish with parsley
  16. Serve immediately and eat.
  17. I really need a better camera – but this was so good!
  18. So good in fact that I’m eating leftovers and I can’t stop sharing pictures (you don’t want to know how many pix I have) *lol* Note to self: Get a better camera ASAP so that I can convey the look of food and other things (including kids haha) to everyone with better quality photos!
  19. In case you were wondering. The chicken was NOT dry. It was very juicy. Ask my girl how many legs she had for dinner. HA! The potato wedges were soooo yummy and feel free to add bacon if you like – I’m not a huge bacon eater. I just love cheese so this is perfect for me and the potatoes and chicken compliment one another. The (gotta do it) taters had that great outer crisp and the texture was spot on. I did dip a few bites in her ranch until she told me I had to get my own (for the record I like to dip my taters in a honey mustard sauce … but I’m strange like that). Add a simple salad with almonds or sunflower seeds and/or fruit … maybe watermelon. Uhmmm, yes! Hope y’all like!