Chicken leg quarters and potatoes recipe with garlic, olive oil, and herbs, roasted to golden perfection for a juicy, flavorful family meal.
Ingredients You’ll Need
| Ingredient | Amount | Notes / Tips |
|---|---|---|
| Chicken leg quarters | 4 pieces | Bone-in, skin-on for the best flavor and crispy texture |
| Potatoes | 4 medium (about 600g) | Yukon Gold or baby red potatoes, cut into chunks |
| Olive oil | 3 tablespoons | Helps achieve golden, roasted potatoes and juicy chicken |
| Garlic cloves | 4, minced | Fresh garlic adds rich, savory depth |
| Paprika | 1 teaspoon | Adds color and mild smokiness |
| Dried rosemary | 1 teaspoon | Pairs beautifully with chicken and potatoes |
| Salt | 1 teaspoon (adjust to taste) | Enhances natural flavors |
| Black pepper | ½ teaspoon | Adds gentle heat |
| Butter | 1 tablespoon (optional) | For extra richness and shine |
| Lemon juice | 1 tablespoon | Brightens the overall flavor before serving |
Step-by-Step Instructions
- Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This ensures even baking and that perfect golden color on both chicken and potatoes. - Prepare the Ingredients:
Pat the chicken leg quarters dry with paper towels for crispier skin. In a bowl, toss potato chunks with olive oil, garlic, paprika, salt, and pepper until well coated. - Arrange in Pan:
Lightly grease a large baking dish or sheet pan. Place chicken pieces skin-side up and spread the seasoned potatoes around them. - Bake to Perfection:
Roast for 50–60 minutes, turning potatoes halfway through. The chicken should reach 165°F (74°C) internally and have a crisp, golden skin. - Rest and Serve:
Let it rest for five minutes, drizzle with lemon juice, and serve warm for a flavorful, one-pan dinner.
Tips & Variations
- Get Crispy Skin: Pat the chicken leg quarters completely dry before seasoning. A quick broil for 3–4 minutes at the end gives that perfect golden crunch.
- Even Cooking: Cut potatoes into similar-sized chunks so they roast evenly alongside the chicken.
- Flavor Boost: Mix olive oil with melted butter, garlic, and herbs for extra richness.
- Spice it Up: Add paprika, thyme, or chili flakes for a bolder flavor twist.
- Healthy Swap: Use skinless chicken for a lighter meal without losing flavor.
- Veggie Add-ons: Toss in carrots, onions, or bell peppers to make it a complete one-pan roasted dinner.
Serving Suggestions
| Serving Idea | Description / Why It Works |
|---|---|
| Fresh Garden Salad | A crisp salad with lettuce, tomatoes, and vinaigrette adds a refreshing contrast to the rich roasted chicken and potatoes. |
| Garlic Bread | Warm, buttery garlic bread complements the savory flavors and helps soak up the pan juices. |
| Steamed Vegetables | Broccoli, green beans, or peas balance the meal and add a healthy, colorful touch. |
| Light Beverage | Pair with lemonade, iced tea, or white wine for a satisfying and complete one-pan dinner experience. |
Nutrition Information
| Nutrient | Amount (Per Serving) | Details |
|---|---|---|
| Calories | 420 kcal | A balanced portion for a filling one-pan chicken and potatoes dinner |
| Protein | 34 g | From juicy baked chicken leg quarters for muscle strength |
| Fat | 20 g | Mostly healthy fats from olive oil and chicken skin |
| Carbohydrates | 25 g | Roasted potatoes provide steady energy |
| Fiber | 3 g | Adds digestive support and satiety |
| Sodium | 460 mg | Moderate level for flavorful seasoning |
| Cholesterol | 110 mg | Natural from chicken, kept within a healthy range |
Why You’ll Love This Recipe
You’ll love this chicken leg quarters and potatoes recipe because it’s simple, hearty, and absolutely foolproof. Every bite offers juicy, seasoned chicken with crispy skin and perfectly roasted potatoes that soak up the savory pan drippings.
It’s affordable, family-friendly, and uses basic ingredients you probably already have. Whether you’re cooking for a weeknight meal or a cozy Sunday dinner, this one-pan recipe delivers comfort and flavor without the hassle of complicated steps or endless cleanup.
Frequently Asked Questions
Q1: Can I use chicken breasts instead of leg quarters?
Yes! Chicken breasts work well in this chicken leg quarters and potatoes recipe, but they cook faster. Reduce the baking time slightly to keep them juicy and tender.
Q2: What type of potatoes give the best flavor?
Yukon Gold or baby red potatoes are ideal. They roast beautifully, hold their shape, and soak up all those savory chicken drippings.
Q3: Can I add other vegetables to the pan?
Absolutely! Toss in carrots, onions, or bell peppers for a colorful and wholesome one-pan meal bursting with flavor and texture.
Q4: How can I make the chicken skin extra crispy?
Pat the chicken dry before seasoning, and broil it for the last 3–4 minutes to get that perfect golden, crispy finish.
