If you’re craving a dish that feels like a warm hug in every bite, look no further than this Garlic Lemon Herb Roasted Chicken Leg Quarters with Potatoes and Shallots Recipe. It’s a perfect harmony of juicy, tender chicken infused with bright lemon, fragrant herbs, and a touch of garlic, all roasted alongside golden, crispy potatoes and sweet shallots. This recipe brings together simple ingredients that create an irresistible meal that feels special yet is incredibly easy to prepare. Whether it’s a weeknight dinner or a cozy weekend treat, this dish satisfies and delights every time.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a crucial role in building the flavor and texture of your dish. From the freshness of thyme and lemon to the comforting starchy bite of Yukon Gold potatoes, these essentials combine to make magic in your oven.
- Chicken leg quarters (2 pieces, about 1½ pounds): Choose trimmed pieces for less mess and even cooking.
- Kosher salt (¾ teaspoon, divided): Enhances all the natural flavors and helps draw out moisture for crisp skin.
- Freshly ground black pepper (½ teaspoon, divided): Adds a gentle kick and depth to the seasoning.
- Minced fresh thyme (2 teaspoons): Offers a fragrant, earthy note that pairs beautifully with chicken.
- Yukon Gold potatoes (1 pound): Perfect for roasting thanks to their creamy texture and golden color; slice into ½-inch rounds.
- Shallots (2, peeled and quartered lengthwise): Bring a subtle sweetness that caramelizes during roasting.
- Extra-virgin olive oil (2 tablespoons, divided): Provides richness and helps crisp the chicken skin and potatoes.
- Garlic (1 clove, minced): Adds savory depth and aroma to the potatoes.
- Lemon: The zest and juice brighten the entire dish with fresh, citrusy zing.
- Chopped fresh parsley (1 tablespoon): A final burst of green color and an herby finish.
How to Make Garlic Lemon Herb Roasted Chicken Leg Quarters with Potatoes and Shallots Recipe
Step 1: Prepare and Season the Chicken
Start by adjusting your oven rack to the middle position and preheating it to 400°F. Pat your chicken leg quarters dry—this step is key to getting that crispy skin everyone loves. Season both sides with half the salt, half the pepper, and the fresh thyme, pressing the herbs gently into the meat so the flavors push right against the skin. Set the chicken aside and let the seasoning meld while you prep everything else.
Step 2: Toss the Potatoes and Shallots
In a medium bowl, combine the sliced Yukon Gold potatoes and quartered shallots with a tablespoon of olive oil, the remaining salt, and pepper. This mixture ensures that your potatoes get beautifully crisp edges and the shallots roast into sweet, tender morsels that complement the chicken perfectly.
Step 3: Brown the Chicken
Heat the remaining tablespoon of olive oil in a 12-inch cast iron skillet over medium heat until it shimmers. Place the chicken skin side down in the skillet and cook without moving it until the skin is a deep, golden brown—about 5 minutes. This step locks in flavor and texture. Once browned, transfer the chicken to a plate to rest temporarily.
Step 4: Cook Potatoes and Garlic
Using the same skillet, spread the potatoes and shallots evenly in a single layer with the flavorful fat left behind from browning the chicken. Don’t stir; let the potatoes develop that perfect golden crust for about 4 to 5 minutes. Then sprinkle the minced garlic on top and take the skillet off the heat to preserve the garlic’s fresh aroma.
Step 5: Roast Everything Together
Arrange the chicken pieces skin side up right on top of the potatoes. Slide the skillet into your preheated oven and roast for around 30 minutes until the chicken reaches an internal temperature of 175°F and the potatoes are tender. The chicken juices will mingle with the potatoes, making every bite rich and juicy.
Step 6: Add Lemon Zest and Juice
Remove the skillet from the oven and immediately zest about half a teaspoon of lemon over the chicken—it adds a punch of bright flavor right at the end. Then squeeze half a lemon over the entire skillet and sprinkle everything with freshly chopped parsley for that perfect fresh finish.
Step 7: Prepare Lemon Wedges for Serving
Slice the remaining half of your lemon into wedges to serve alongside. These let each person add an extra citrus boost if they want, making this dish deliciously interactive at the table.
How to Serve Garlic Lemon Herb Roasted Chicken Leg Quarters with Potatoes and Shallots Recipe
Garnishes
A simple sprinkle of freshly chopped parsley adds vibrant color and fresh herbal notes that balance the richness of the roasted chicken and potatoes. If you love a little heat, a pinch of crushed red pepper flakes or a light drizzle of good quality olive oil makes a nice touch.
Side Dishes
This Garlic Lemon Herb Roasted Chicken Leg Quarters with Potatoes and Shallots Recipe is a well-rounded meal on its own, but pairing it with a crisp green salad, steamed asparagus, or roasted Brussels sprouts can round out your plate beautifully with some extra freshness and crunch.
Creative Ways to Present
Serve this dish family-style right from the skillet for a cozy, rustic presentation that invites sharing and conversation. Alternatively, plate each chicken quarter atop a bed of the roasted potatoes and shallots, garnishing with lemon wedges and parsley for a more elegant touch that impresses guests effortlessly.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store your leftover chicken and potatoes in an airtight container in the refrigerator. They’ll stay delicious for up to 3 days, making for easy next-day lunches or quick weeknight dinners.
Freezing
If you want to keep the leftovers longer, freezing is an excellent option. Place the cooled chicken and potatoes in freezer-safe containers or zip-top bags, removing as much air as possible. They’ll maintain quality for up to 2 months. When you’re ready to eat, thaw overnight in the fridge for best results.
Reheating
To reheat, place leftovers in a skillet over medium heat to restore crispiness without drying out the chicken. Alternatively, warming in the oven at 350°F for about 15 minutes also works well, especially if you want to keep the potatoes tender yet slightly crisp.
FAQs
Can I use chicken thighs or breasts instead of leg quarters?
Absolutely! Chicken thighs offer similar juiciness and flavor, but adjust cooking times since thighs and breasts vary in size and thickness. Breasts cook faster and can dry out, so keep a close eye on them and consider covering with foil if needed.
Do I have to use shallots, or can I substitute onions?
Shallots provide a mild sweetness and delicate texture, but if you don’t have them, thinly sliced yellow or red onions work as a good substitute. They’ll add a slightly stronger flavor but still roast beautifully alongside the potatoes.
Is there a way to make this recipe gluten-free?
This recipe is naturally gluten-free, provided you use pure olive oil and fresh herbs. Just double-check that your seasonings and other packaged ingredients don’t have hidden gluten if you’re cooking for someone with sensitivities.
Can I prepare this recipe without a cast iron skillet?
Yes, you can use any oven-safe skillet or roasting pan. Just make sure it’s large enough to hold the chicken and vegetables in a single layer for even cooking and browning.
How do I tell when the chicken is fully cooked?
The best way is to use a meat thermometer inserted into the thickest part of the leg quarter without touching bone; it should read 175°F. This ensures the chicken is juicy and safely cooked through, avoiding dryness.
Final Thoughts
Now that you have the full breakdown of this soul-satisfying Garlic Lemon Herb Roasted Chicken Leg Quarters with Potatoes and Shallots Recipe, I hope you’re inspired to give it a go. It’s a simple yet impressive dish that brings so much comfort and flavor to the table without fuss. Once you taste how the bright lemon and fresh herbs lift the rich roasted chicken and tender potatoes, this recipe will surely become one of your favorites to revisit again and again.
Print
Garlic Lemon Herb Roasted Chicken Leg Quarters with Potatoes and Shallots Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Roasted Chicken Leg Quarters recipe offers a deliciously crispy-skinned chicken paired with golden, tender Yukon Gold potatoes and shallots. Seasoned with fresh thyme, garlic, and a bright lemon finish, this skillet-to-oven method delivers a comforting yet elegant meal perfect for an easy weeknight dinner or casual dinner party.
Ingredients
Chicken and Seasonings
- 2 (about 1½ pounds) chicken leg quarters or whole chicken legs (trimmed)
- ¾ teaspoon kosher salt (divided, or to taste)
- ½ teaspoon freshly ground black pepper (divided, or to taste)
- 2 teaspoons minced fresh thyme
- 1 clove garlic (minced, or 1 teaspoon minced garlic)
- 1 tablespoon chopped fresh parsley
- ½ teaspoon lemon zest (from 1 lemon)
- ½ lemon, juiced
- Remaining half lemon, cut into wedges for serving
Vegetables & Oils
- 1 pound Yukon Gold potatoes (unpeeled and sliced into ½-inch-thick rounds)
- 2 shallots (peeled and quartered lengthwise)
- 2 tablespoons extra-virgin olive oil (divided)
Instructions
- Prepare the oven and chicken: Adjust the oven rack to the middle position and preheat the oven to 400°F. Pat the chicken dry with paper towels. Season both sides with approximately ½ teaspoon salt, ¼ teaspoon black pepper, and the minced fresh thyme, pressing the herbs into the chicken surface. Set aside.
- Toss the potatoes and shallots: In a medium bowl, combine the sliced Yukon Gold potatoes, quartered shallots, 1 tablespoon of olive oil, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Toss to evenly coat. Set this mixture aside.
- Brown the chicken: Heat the remaining 1 tablespoon of olive oil in a 12-inch cast iron skillet over medium heat until shimmering. Place the chicken leg quarters skin side down into the pan and cook without moving until the skin becomes well browned, about 5 minutes. Once browned, transfer the chicken to a plate and set aside.
- Cook the potatoes and shallots: Using the same skillet with the rendered fat, spread the potato and shallot mixture in a single layer—some overlap is acceptable. Cook over medium heat without stirring until the bottoms are golden brown, about 4 to 5 minutes. Sprinkle the minced garlic evenly over the potatoes and remove the skillet from heat.
- Roast the chicken and potatoes: Place the browned chicken pieces skin side up on top of the potato mixture in the skillet. Transfer the entire skillet to the preheated oven and roast until the chicken reaches an internal temperature of 175°F and the potatoes are tender, approximately 30 minutes.
- Finish with lemon and herbs: Remove the skillet from the oven. Zest about ½ teaspoon of lemon zest over the chicken, then squeeze the juice from half a lemon over both the chicken and potatoes. Garnish with the chopped fresh parsley.
- Serve: Slice the remaining half lemon into wedges and serve alongside the roasted chicken leg quarters and potatoes for added zest and brightness.
Notes
- Use a cast iron skillet to achieve the best browning and even cooking.
- Patting the chicken dry before seasoning helps achieve crispier skin.
- Adjust salt and pepper according to your taste preferences.
- Ensure chicken reaches an internal temperature of 175°F to guarantee it is safely cooked yet juicy.
- Yukon Gold potatoes work well for roasting but you may substitute with other waxy potatoes.
- Serve with a simple green salad or steamed vegetables for a complete meal.
