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
Scale
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.
