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

Scale

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)

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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.