There is something irresistibly comforting about the Oven-Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe that makes it a true weeknight winner and a special occasion showstopper. This dish combines juicy, flavorful chicken leg quarters with tender Yukon Gold potatoes, sweet shallots, and a bright hint of fresh lemon, all roasted together to create a harmony of textures and tastes. Every bite is bursting with savory herbs, a perfect caramelized crust, and those zesty citrus notes that elevate the meal into a truly memorable experience. Whether you’re cooking for two or want to impress a guest, this recipe will quickly become a favorite in your kitchen repertoire.
Ingredients You’ll Need
This recipe relies on straightforward, fresh ingredients that are easy to find but impactful in flavor. Each component plays a vital role in bringing the dish together—whether it’s the crispy skin on the chicken, the softness of the potatoes, or the bright notes from lemon and herbs.
- Chicken leg quarters (2, about 1½ pounds): These cuts have the perfect ratio of meat to skin for juicy, crispy results.
- Kosher salt (¾ teaspoon, divided): Enhances natural flavors and helps create that golden crust on the chicken.
- Freshly ground black pepper (½ teaspoon, divided): Adds a mild heat and depth throughout the dish.
- Minced fresh thyme (2 teaspoons): Infuses the chicken with a subtle earthiness.
- Yukon Gold potatoes (1 pound, sliced into ½-inch rounds): Their creamy texture and buttery flavor make them ideal for roasting.
- Shallots (2, peeled and quartered lengthwise): Deliver a gentle sweetness that balances perfectly with the savory chicken.
- Extra-virgin olive oil (2 tablespoons, divided): Used for browning the chicken and roasting the vegetables with flavor and a lovely golden finish.
- Garlic (1 clove, minced): Adds a punch of aromatic warmth beneath the roasted potatoes.
- Lemon (1 whole): Both zest and juice bring a citrus brightness that livens up the entire plate.
- Chopped fresh parsley (1 tablespoon): A fresh, herbal flourish to finish the dish beautifully.
How to Make Oven-Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe
Step 1: Season the Chicken
First things first, position your oven rack in the middle and preheat to 400°F. While it’s warming up, pat your chicken leg quarters dry with paper towels—this step is crucial for getting that crispy skin we all love. Season both sides with about half of the salt, black pepper, and freshly minced thyme, pressing the herbs firmly into the skin so every bite bursts with flavor. Setting the stage now ensures a perfectly seasoned crust after roasting.
Step 2: Prepare the Potatoes and Shallots
Next, toss the sliced Yukon Gold potatoes and quartered shallots in a medium bowl with a tablespoon of olive oil, the remaining salt, and pepper. The oil will help everything brown nicely, while the seasoning keeps it flavorful. These ingredients will cook beautifully alongside the chicken, soaking up those delicious pan flavors.
Step 3: Brown the Chicken
Heat the remaining tablespoon of olive oil in a 12-inch cast iron skillet over medium heat until shimmering and hot. Place the chicken skin side down in the skillet. This step builds a superbly browned and crispy skin that is unbelievably satisfying. Cook without moving it for about 5 minutes until the skin is deeply golden, then transfer the chicken to a plate for the moment.
Step 4: Sear the Potatoes and Shallots
Using the flavorful fat left in the skillet, spread your potatoes and shallots into a single layer—it’s fine if they overlap a bit. Let them cook undisturbed over medium heat for 4 to 5 minutes. This will crisp up the bottom layers, adding a wonderful texture contrast. Once golden, sprinkle the minced garlic over the top and remove the pan from heat.
Step 5: Roast Everything Together
Now comes the moment to nestle the chicken, skin side up, right on top of the potatoes and shallots in the skillet. Slide this all into the preheated oven. Roast for about 30 minutes, or until the chicken registers 175°F and the potatoes are irresistibly tender. This step allows all the flavors to mingle and develop, creating a luscious, cohesive dish.
Step 6: Add Lemon Zest and Juice
Upon removing the skillet from the oven, zest half a teaspoon of lemon over the chicken, then squeeze juice from half the lemon over every element in the pan. Finish with a sprinkle of fresh parsley to add a burst of color and a bright herbal aroma that rounds out the rich roast flavors perfectly.
Step 7: Serve with Lemon Wedges
Slice the remaining half of the lemon into wedges for squeezing at the table. The added freshness and acidity are fantastic to have on hand for anyone who wants a little extra zing with their meal.
How to Serve Oven-Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe
Garnishes
Simple garnishes can elevate your serving experience. A sprinkle of extra fresh parsley brightens the plate, while the lemon wedges give guests a chance to customize their citrus touch. A drizzle of high-quality olive oil just before serving adds an elegant, glossy finish that pairs perfectly with this rustic dish.
Side Dishes
This Oven-Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe pairs wonderfully with light, fresh side dishes. A crisp green salad with a tangy vinaigrette offers contrast, or consider steamed green beans or roasted asparagus for a vibrant vegetable side. A slice of crusty bread or a warm rustic roll is also fantastic for soaking up all those savory pan juices.
Creative Ways to Present
Serve this dish straight from the cast iron skillet to keep things warm and rustic. For a more formal presentation, transfer the chicken and vegetables onto a large, elegant platter with lemon wedges artistically placed around, garnished with extra thyme sprigs. You can also portion it on individual plates, arranging the potatoes neatly under the chicken and topping with freshly chopped parsley and lemon zest to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator within two hours of cooking. The flavors actually deepen overnight, making for a delicious next-day meal. Leftover chicken and potatoes will keep fresh for 3 to 4 days, allowing you to enjoy this dish well beyond the first serving.
Freezing
If you want to enjoy the Oven-Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe later, freeze the cooked chicken and vegetables in a freezer-safe container or bag. For best results, consume within 2 to 3 months. Thaw slowly in the refrigerator overnight to maintain the best texture upon reheating.
Reheating
Reheat your leftovers in a preheated oven at 350°F until warmed through, which helps keep the skin crispy and the potatoes tender. Alternatively, use a microwave for convenience but note the skin will soften. Adding a splash of olive oil or lemon juice before reheating can refresh the flavors beautifully.
FAQs
Can I use chicken thighs instead of leg quarters?
Absolutely! Chicken thighs will work wonderfully and will still deliver juicy, flavorful results. Just be sure to adjust the cooking time slightly as thighs may cook a bit faster due to their size.
Do I need to peel the potatoes?
For this recipe, leaving the Yukon Gold potato skins on is preferred. Their thin skins add texture and nutrients, plus they brown nicely when roasted alongside the chicken.
Can I prepare this recipe without a cast iron skillet?
Yes, while a cast iron skillet is ideal for heat retention and even browning, you can use any oven-safe skillet or roasting pan. Just make sure the pan is large enough to hold the chicken and vegetables in a single layer.
What is the best way to check if the chicken is cooked?
The safest and most reliable method is using a meat thermometer. The chicken is done when it reaches an internal temperature of 175°F at the thickest part of the leg.
Can I add other vegetables to this recipe?
Definitely! Feel free to add vegetables like carrots, parsnips, or Brussels sprouts. Just keep in mind their cooking times and cut them accordingly to ensure everything finishes roasting simultaneously.
Final Thoughts
This Oven-Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe is a wonderful blend of simple ingredients coming together to create a dish bursting with flavor and comfort. It’s approachable enough for a weekday dinner yet special enough to impress family and friends. I can’t wait for you to try it and make it your own kitchen favorite that keeps everyone coming back for seconds.
Print
Oven-Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon 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 features juicy, herb-infused chicken paired with golden, tender Yukon Gold potatoes and shallots. The chicken is first pan-seared to develop a crispy skin before being roasted to perfection in the oven with fresh garlic, lemon, and parsley for a bright, savory finish. Perfect for an easy yet elegant dinner that yields two hearty servings.
Ingredients
Chicken and Seasoning
- 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
Vegetables and Aromatics
- 1 pound Yukon Gold potatoes, unpeeled and sliced into ½-inch-thick rounds
- 2 shallots, peeled and quartered lengthwise
- 1 clove garlic, minced (or 1 teaspoon minced garlic)
Oils and Fresh Herbs
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon chopped fresh parsley
Citrus
- 1 lemon (for zest, juice, and wedges for serving)
Instructions
- Preheat and Season Chicken: Adjust the oven rack to the middle position and preheat your oven to 400°F (200°C). Pat the chicken leg quarters dry thoroughly with paper towels. Season both sides with about ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and the fresh thyme, pressing the herbs into the chicken surface to adhere well. Set aside.
- Prepare Potatoes and Shallots: In a medium bowl, combine the sliced Yukon Gold potatoes and quartered shallots. Toss them with 1 tablespoon extra-virgin olive oil, the remaining ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside while you prepare to cook.
- Brown the Chicken Skin-Side Down: Heat the remaining 1 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 without moving until the skin is deeply golden and crisp, about 5 minutes. Once browned, transfer the chicken to a plate and set aside.
- Sear the Potatoes and Shallots: Using the fat that remains in the skillet, spread the potatoes and shallots in an even layer. It’s okay if some overlap. Cook over medium heat without stirring or moving them until the bottoms turn golden brown, about 4 to 5 minutes. Scatter the minced garlic evenly over the top and then remove the pan from heat.
- Roast Chicken and Potatoes: Arrange the browned chicken pieces skin side up on top of the potatoes and shallots in the skillet. Transfer the skillet to the preheated oven and roast until the chicken registers 175°F (79°C) internally on a meat thermometer and the potatoes are tender through, about 30 minutes.
- Add Lemon Zest and Juice: Remove the skillet from the oven. Zest about ½ teaspoon of lemon zest over the chicken. Squeeze the juice from half of the lemon over the entire dish, and sprinkle chopped fresh parsley on top for freshness and color.
- Serve with Lemon Wedges: Slice the remaining half of the lemon into wedges. Serve alongside the roasted chicken and potatoes for guests to add extra citrus if desired.
Notes
- Ensure chicken is patted very dry before seasoning to get a crisp skin.
- You can substitute fresh thyme with dried thyme if necessary, but reduce the quantity to 1 teaspoon.
- Use a cast iron skillet if possible for the best searing and oven roasting results.
- Adjust seasoning to taste, especially salt and pepper, based on preference.
- Let the chicken rest for a few minutes after roasting for juicier meat.
