If you’ve been on the hunt for a cozy, flavorful meal that feels like a warm hug from the inside, look no further than this Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe. It brings together tender, juicy chicken with golden Yukon Gold potatoes and sweet shallots, all roasted to perfection with bright lemon and fragrant thyme. This dish nails the balance of rustic and refined, making it perfect for a casual weeknight dinner or impressing friends at a weekend gathering. Trust me, once you try this, it will quickly become a go-to favorite in your recipe collection!
Ingredients You’ll Need
Here’s the magic behind the taste and texture of this Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe: simple, fresh ingredients that work harmoniously to create depth of flavor and a beautiful presentation. Each component, from the fresh thyme to the lemon zest, plays an important role in making every bite unforgettable.
- Chicken leg quarters (about 1½ pounds): The star of the dish, offering juicy meat with crispy skin after roasting.
- Kosher salt (¾ teaspoon, divided): Essential for seasoning and enhancing all the natural flavors.
- Freshly ground black pepper (½ teaspoon, divided): Adds just the right amount of gentle heat and depth.
- Minced fresh thyme (2 teaspoons): Provides aromatic herbal notes that complement poultry beautifully.
- Yukon Gold potatoes (1 pound, sliced): Creamy and buttery, these potatoes roast perfectly and absorb savory flavors.
- Shallots (2, peeled and quartered): Offer a subtle sweetness that softens as they roast.
- Extra-virgin olive oil (2 tablespoons, divided): For crisping the chicken skin and sautéing vegetables with richness.
- Garlic clove (1, minced): Brings a punch of savory warmth without overpowering.
- Lemon (1 whole): Both zest and juice brighten the dish, adding fresh, tangy zing.
- Chopped fresh parsley (1 tablespoon): Adds a fresh green finish and a mild peppery note.
How to Make Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe
Step 1: Season the chicken
Start by preheating your oven to 400°F, making sure the rack is positioned in the middle for even cooking. Pat the chicken leg quarters dry with paper towels – this step is key for attaining that gorgeous crispy skin. Season both sides generously with salt, pepper, and fresh thyme. Press the thyme directly into the chicken so that the flavor really adheres during cooking. Set the chicken aside to let the seasonings settle while you prepare the rest.
Step 2: Prepare the potatoes and shallots
In a medium bowl, toss the sliced Yukon Gold potatoes and quartered shallots with half of the olive oil, plus the remaining salt and pepper. This straightforward seasoning lets their natural flavors shine as they roast, creating a tender yet caramelized side that’s simply irresistible.
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 and cook until the skin turns a deep golden brown and crisps up nicely, about 5 minutes. This step not only locks in the juices but adds a beautiful texture contrast to your Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe. Remove the chicken and set aside.
Step 4: Sauté the potatoes and shallots
Now, use the same skillet with the flavorful fat left from browning the chicken to arrange the potatoes and shallots in a single layer, even if some overlap slightly. Allow them to cook undisturbed for 4 to 5 minutes on medium heat until the bottoms develop a golden crust. Scatter the minced garlic on top just before removing the skillet from the heat. This base layer will develop a wonderful nutty sweetness and slight crispness in the oven.
Step 5: Roast everything together
Place the chicken back into the skillet on top of the potatoes, skin side up. Transfer the skillet to your preheated oven and roast for about 30 minutes, or until the chicken reaches an internal temperature of 175°F and the potatoes are tender when pierced with a fork. This roasting time lets all the flavors meld and the chicken finish cooking without drying out.
Step 6: Brighten with lemon and parsley
Once the chicken and potatoes are out of the oven, zest about ½ teaspoon of lemon over the top for a burst of citrus aroma. Squeeze the juice of half a lemon evenly across the skillet to add a vibrant tang that perfectly balances the rich flavors. Finish with a sprinkle of fresh parsley for a pop of color and freshness that makes this Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe truly sing.
Step 7: Serve with lemon wedges
Slice the remaining half of the lemon into wedges for your plate. These add an extra hit of citrus to brighten individual servings, inviting everyone to customize each bite. This small touch elevates the dish from simple roasted chicken to a memorable meal.
How to Serve Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe
Garnishes
A handful of fresh parsley not only adds color but introduces a fresh herbal note that complements the roasted ingredients beautifully. Lemon wedges on the side encourage a joyful squeeze of tartness that cuts through the richness. For a little extra flair, you might add a drizzle of good-quality extra-virgin olive oil just before serving to amplify the luscious mouthfeel.
Side Dishes
This recipe is wonderfully self-contained with potatoes and shallots included, but if you want to round out the meal, a crisp green salad with vinaigrette or some simple steamed greens like broccoli or green beans provide a refreshing counterpoint. Roasted carrots or a tangy coleslaw also pair nicely, adding color and contrasting textures to the plate.
Creative Ways to Present
For a rustic family-style dinner, serve the skillet straight from the oven, letting everyone dig in while it’s piping hot. Alternatively, dress up the dish by plating each chicken leg quarter atop a nest of the roasted potatoes and shallots, garnished with parsley and lemon wedges artfully arranged on the side. For a festive touch, sprinkle some toasted pine nuts over the potatoes or add a few sprigs of fresh thyme or rosemary on top for an aromatic flourish that impresses guests.
Make Ahead and Storage
Storing Leftovers
This Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The potatoes will continue to absorb the savory flavors overnight, making the leftovers even tastier. Just be sure to cool the dish completely before refrigerating to maintain texture and flavor.
Freezing
If you want to save some for later, you can freeze leftover chicken and potatoes. Wrap portions tightly or store in a freezer-safe container for up to 2 months. When ready, thaw overnight in the fridge to ensure even reheating without drying out the chicken.
Reheating
Reheat your leftovers gently in a preheated oven at 350°F to help revive the crispiness of the chicken skin and warm everything evenly. Alternatively, a quick microwave session works for busy days, but the oven method delivers the best texture and flavor retention for this Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe.
FAQs
Can I use other types of potatoes?
Absolutely! While Yukon Gold potatoes offer a creamy texture and slightly buttery flavor, red potatoes or fingerlings work well too. Just adjust the roasting time slightly if they are smaller or thicker to ensure perfect tenderness.
What if I don’t have fresh thyme?
Dried thyme can be a good substitute, but use about half the amount since it’s more concentrated. Alternatively, herbs like rosemary or oregano are lovely options, lending their own unique aroma to the chicken.
Is it necessary to brown the chicken before roasting?
Browning the chicken is highly recommended because it develops flavor and texture by crisping the skin and locking in the juices. That said, if you’re pressed for time, you can skip this step, but the final result won’t have quite the same depth or crispiness.
Can I make this recipe gluten-free?
The recipe as written is naturally gluten-free, so it’s perfect for those avoiding gluten. Just double-check that your seasonings or any store-bought ingredients haven’t been cross-contaminated.
How can I make this recipe into a larger meal for guests?
To serve more people, simply multiply the ingredients proportionally and roast the chicken and potatoes on larger trays or in multiple skillets. Keep an eye on cooking times as larger batches may take a bit longer to reach the proper internal temperature.
Final Thoughts
This Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe is a shining example of how simple ingredients can come together to create a meal bursting with comforting, vibrant flavors. With minimal effort, you get a dish that looks impressive, tastes phenomenal, and satisfies any craving for hearty, home-cooked goodness. I can’t wait for you to try it and add it to your weeknight rotation or your special occasion menu. Happy roasting and enjoying every delicious bite!
Print
Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This recipe for Roasted Chicken Leg Quarters combines crispy, well-seasoned chicken with tender, golden Yukon Gold potatoes and shallots, all cooked together in a cast iron skillet. Infused with fresh thyme, garlic, lemon zest, and parsley, this dish offers a flavorful and hearty meal perfect for a simple yet elegant dinner.
Ingredients
Chicken
- 2 chicken leg quarters (about 1½ pounds), trimmed
- ¾ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 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)
- Juice of half a lemon
- 1 lemon, sliced into wedges for serving
Vegetables and Oil
- 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
- Preheat and Season Chicken: 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 minced fresh thyme, pressing the herbs into the surface. Set aside.
- Prepare Potatoes and Shallots: In a medium bowl, toss the sliced Yukon Gold potatoes, quartered shallots, 1 tablespoon of olive oil, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Set aside to let the flavors meld.
- 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 skin-side down in the skillet and cook without moving until the skin is well browned, about 5 minutes. Transfer the chicken to a plate and set aside.
- Sear the Potatoes and Shallots: Add the seasoned potatoes and shallots to the now-empty skillet in a single layer (some overlap is acceptable). Cook over medium heat without stirring until the bottoms are golden brown, approximately 4 to 5 minutes. Scatter the minced garlic over the top and then remove the skillet from the heat.
- Roast in Oven: Arrange the browned chicken pieces skin-side up on top of the potatoes and shallots. Transfer the entire skillet to the preheated oven. Roast until the chicken reaches an internal temperature of 175°F and the potatoes are tender, about 30 minutes.
- Finish with Lemon and Parsley: Remove the skillet from the oven. Zest about ½ teaspoon of lemon zest over the chicken, squeeze the juice from half a lemon evenly over the dish, and sprinkle with chopped parsley for a fresh finish.
- Serve: Serve the roasted chicken leg quarters hot with lemon wedges on the side for additional brightness and flavor.
Notes
- Ensure the chicken skin is patted dry to achieve crispy browning during the initial sear.
- Using a cast iron skillet is ideal for this recipe as it goes from stovetop to oven and holds heat evenly.
- Adjust salt and pepper amounts according to your taste preference.
- Check chicken temperature with a meat thermometer to ensure proper doneness.
- Leftovers can be stored refrigerated for up to 3 days and reheated in the oven for best texture.
