Kids Chicken Leg Recipe

Preheat and prepare

Preheat oven to 200°C (400°F). Pat the chicken legs dry with paper towels. Dry skin helps it crisp in the oven.

Season

In a small bowl combine 2 tbs olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika and 1 tsp garlic powder. Rub the mixture evenly over both chicken leg quarters, coating under the skin where possible and around the joint.

Roast

Place the seasoned chicken legs on a rimmed baking sheet or in an ovenproof dish skin-side up. Roast in the preheated oven for 35–40 minutes, or until the internal temperature reaches 74°C (165°F) when checked at the thickest part of the thigh and juices run clear. If skin isn’t browned enough, broil on high for 2–3 minutes while watching closely to avoid burning.

Rest

Remove chicken from the oven and let rest for 5 minutes to allow juices to redistribute before serving.

Prepare potatoes

Wash and peel (optional) the potatoes. Cut each potato into 8–10 even sticks (about 1/2 inch thick). Place cut fries into a bowl of cold water and soak 10–15 minutes to remove excess starch, then drain and pat completely dry with a clean kitchen towel or paper towels.

Cook options — oven-baked fries

If baking: toss dried potato sticks with 2 tbs of the vegetable oil (or olive oil) in a bowl, then season with 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer on a parchment-lined baking sheet. Bake in the same 200°C (400°F) oven for 25–30 minutes, flipping halfway, until golden and crisp.

Cook options — pan-fry

If pan-frying: heat 2–3 tbs oil in a large skillet over medium-high heat. Add fries in a single layer (work in batches if needed) and cook, turning occasionally, until golden and crisp, about 8–12 minutes per batch. Drain on paper towels and season immediately with salt and pepper.

Cook options — deep-fry

If deep-frying: heat vegetable oil in a deep pot to 180°C (350°F). Fry potatoes in small batches for 3–4 minutes until light golden, remove and drain. For extra crispness, fry a second time for 1–2 minutes until deep golden. Drain on paper towels and season with salt and pepper.

Place one roasted chicken leg quarter on each child’s plate with a serving of fries. Add 2 tbs ketchup per plate for dipping and a lemon wedge if using. Ensure chicken is cooled to a safe, comfortable temperature for children before serving.