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
Scale
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.
