How long to cook chicken legs and potatoes in the oven?

When making a chicken legs with potatoes and rice in Dutch oven recipe , the cooking time is usually 45–55 minutes at 375°F (190°C). The chicken legs should reach an internal temperature of 165°F, while the potatoes become fork-tender and the rice fluffy. Always allow the dish to rest for 5–10 minutes before serving so the flavors settle.

Can you cook raw chicken and rice at the same time?

Yes, you can. In fact, a chicken legs with potatoes and rice in Dutch oven recipe relies on raw chicken releasing juices into the rice as it cooks. This enhances the flavor while keeping the rice moist. The key is using the correct liquid ratio and ensuring the pot remains covered so the steam fully cooks the rice alongside the chicken.

Can you cook raw chicken and potatoes in the oven at the same time?

Absolutely. A Dutch oven is designed for one-pot meals, so raw chicken and potatoes can cook together. In a chicken legs with potatoes and rice in Dutch oven recipe , the chicken juices help flavor the potatoes, while the potatoes absorb the seasonings. Just make sure the chicken reaches safe cooking temperature before serving.

Are Dutch ovens good for chicken?

Yes—Dutch ovens are excellent for chicken because they distribute heat evenly and retain moisture. That’s why a chicken legs with potatoes and rice in Dutch oven recipe works so well: the pot allows the chicken to stay juicy while the rice and potatoes cook evenly around it. It’s one of the easiest ways to get a complete meal with minimal effort.

5 Best Chicken Legs with Potatoes and Rice in Dutch Oven Recipe

Description

A hearty chicken legs with potatoes and rice in Dutch oven recipe – one-pot comfort food ready in under an hour.

Ingredients

Scale

6 chicken legs
3 medium potatoes, cut into chunks
1 cup long grain rice
2 cups chicken broth
2 tbsp olive oil
3 garlic cloves, minced
1 tsp smoked paprika
1 tsp rosemary
Salt and pepper to taste
Fresh parsley for garnish

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Instructions

Preheat oven to 375°F (190°C).
Season chicken legs with paprika, rosemary, salt, and pepper.
Heat olive oil in Dutch oven and brown chicken on all sides.
Remove chicken, then add potatoes, rice, garlic, and broth.
Nestle chicken legs back on top.
Cover with lid and bake for 50 minutes until chicken is golden and rice is fluffy.
Remove from oven, garnish with parsley, and serve hot.

Notes

For extra flavor, add lemon slices before baking.
Leftovers make a great base for soup the next day.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Dutch Oven
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 2g
Sodium: 520mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Carbohydrates: 38g
Fiber: 3g
Protein: 28g
Cholesterol: 90mg