Roasted Chicken Leg Quarters

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Golden, crispy Roasted Chicken Leg Quarters cook over a bed of tender potatoes and shallots that soak up every drop of flavor. This one-pan dinner delivers hearty, comforting results with minimal prep and easy cleanup.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings:

Calories: 581kcal

Author: Valerie Brunmeier

Ingredients

2 (about 1½ pounds) chicken leg quarters or whole chicken legs trimmed
¾ teaspoon kosher salt or to taste, divided
½ freshly ground black pepper or to taste, divided
2 teaspoons minced fresh thyme
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
1 clove garlic minced (or 1 teaspoon minced garlic)
1 lemon
1 tablespoon chopped fresh parsley

Instructions

Adjust the oven rack to the middle position and preheat the oven to 400°F. Pat the chicken dry with paper towels and season both sides with about ½ teaspoon salt, ¼ teaspoon pepper, and the thyme, pressing the herbs into the surface. Set aside.
In a medium bowl, toss the potatoes, shallots, 1 tablespoon oil, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Set aside.
Heat the remaining 1 tablespoon oil in a 12-inch cast iron skillet over MEDIUM heat until shimmering. Add the chicken, skin side down, and cook until well browned, about 5 minutes. Transfer the chicken to a plate and set it aside.
Place the potatoes and shallots in a single layer with the fat in the now-empty skillet (it’s ok if some are overlapping). Cook over MEDIUM heat, without moving, until the bottoms of the potatoes are golden brown, about 4 to 5 minutes. Scatter the garlic over the top of the potatoes and remove the pan from the heat.
Place the chicken, skin side up, on top of potatoes and transfer the skillet to the oven. Roast until the chicken registers 175°F and the potatoes are tender, about 30 minutes.
Remove the pan from the oven and zest about ½ teaspoon lemon zest over the chicken, then squeeze the juice from half a lemon over everything and sprinkle with the parsley.
Slice the remaining half of the lemon into wedges for serving.

Notes

Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to help re-crisp the chicken skin. For a quicker option, reheat gently in the microwave, but note that the skin won’t stay as crisp.

Nutrition