If you are looking for a comforting, flavorful, and vibrant meal, the Herb-Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe is an absolute must-try. This dish combines juicy, herb-infused chicken leg quarters with golden, tender Yukon Gold potatoes and sweet shallots, all brightened by fresh lemon zest and juice. Each bite delivers a perfect balance of savory, tangy, and aromatic elements that make this recipe a satisfying and memorable feast. Whether you are cooking for a cozy weekday dinner or an intimate gathering, this recipe brings simplicity and elegance to your table effortlessly.
Ingredients You’ll Need
Every ingredient in this Herb-Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe plays a crucial role in creating layers of flavor, pleasing texture, and alluring color. Using fresh herbs, quality chicken, and perfectly cooked potatoes ensures this dish is both comforting and vibrant.
- Chicken leg quarters (about 1½ pounds): The star protein that roasts beautifully to tender, juicy perfection with crispy skin.
- Kosher salt (¾ teaspoon): Enhances all the flavors by seasoning the chicken and vegetables evenly.
- Freshly ground black pepper (½ teaspoon): Adds a gentle heat and depth to the seasoning blend.
- Fresh thyme (2 teaspoons, minced): Infuses the chicken with a fragrant, earthy herb flavor that’s essential for this recipe.
- Yukon Gold potatoes (1 pound): Their buttery, creamy texture holds up well during roasting and browning.
- Shallots (2, peeled and quartered): Bring a subtle sweetness and mellow onion flavor that complements the chicken.
- Extra-virgin olive oil (2 tablespoons): Helps crisp the chicken skin and aids in roasting vegetables beautifully.
- Garlic (1 clove, minced): Adds a punch of savory savoriness to the potatoes and shallots as they cook.
- Lemon (1): Provides bright zest and juice to elevate the entire dish with fresh acidity.
- Fresh parsley (1 tablespoon, chopped): A final pop of herbaceous green color and fresh flavor for garnish.
How to Make Herb-Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe
Step 1: Prepare and Season the Chicken
Start by adjusting your oven rack to the middle position and preheat your oven to 400°F. Pat the chicken leg quarters dry with paper towels to ensure the skin crisps up nicely during roasting. Season both sides of the chicken with about ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and 2 teaspoons of minced fresh thyme, pressing those aromatic herbs into the surface so every bite bursts with flavor. Set aside while you prepare the vegetables.
Step 2: Toss the Potatoes and Shallots
In a medium bowl, combine the sliced Yukon Gold potatoes and quartered shallots. Drizzle 1 tablespoon of extra-virgin olive oil over them and sprinkle the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Toss everything gently until the potatoes and shallots are evenly coated with oil and seasoning. This step ensures that the vegetables roast to tender, golden goodness, balancing sweetness and a touch of earthiness.
Step 3: Brown the Chicken Skin
Heat the remaining tablespoon of olive oil in a 12-inch cast iron skillet over medium heat until it starts to shimmer. Carefully place the chicken skin side down into the hot skillet. Let it cook undisturbed for about 5 minutes until the skin achieves a rich golden brown color that’s both crispy and full of flavor. Once browned, transfer the chicken to a plate and set it aside, getting ready to combine everything for roasting.
Step 4: Sauté the Potatoes and Shallots
Using the same skillet with the delicious chicken fat and oil, spread the prepared potatoes and shallots in a single layer—it’s absolutely fine if there is a little overlap. Allow them to cook over medium heat without stirring for 4 to 5 minutes. This creates a delightful golden crust on the bottom of the potatoes. As a final touch in this step, scatter the minced garlic evenly over the top, then remove the pan from the heat to prevent burning the garlic’s delicate flavor.
Step 5: Roast Everything Together
Arrange the browned chicken leg quarters skin side up on top of the potatoes and shallots. Slide the entire cast iron skillet into the preheated oven and roast for about 30 minutes. You’re aiming for the chicken to register 175°F internally and for the potatoes to be fork-tender. This is where all those flavors marry beautifully while everything finishes cooking perfectly.
Step 6: Add Fresh Lemon and Parsley
When you remove the skillet from the oven, zest about ½ teaspoon of lemon over the chicken for an aromatic burst. Then squeeze the juice from half the lemon over the entire pan for a bright, refreshing pop that cuts through the richness. Finally, sprinkle the chopped fresh parsley on top to add a cheerful green finish and a touch of fresh herb flavor that lifts the dish.
Step 7: Prepare Lemon Wedges for Serving
Slice the remaining half of the lemon into wedges to serve alongside the chicken and potatoes. This lets everyone customize the lemony tang to their own taste, adding a fresh squeeze right at the table for a vibrant finish.
How to Serve Herb-Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe
Garnishes
Besides the fresh parsley and lemon wedges already part of the recipe, feel free to add a sprinkle of flaky sea salt or a few extra sprigs of thyme to elevate the presentation and flavor. These small touches can make the dish feel even more special when serving friends or family.
Side Dishes
This Herb-Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe already makes a complete meal, but it pairs beautifully with green vegetables like steamed asparagus, sautéed green beans with garlic, or a crisp garden salad. These sides add freshness and balance the rich, hearty roasted chicken and potatoes.
Creative Ways to Present
For an eye-catching presentation, serve the chicken and potatoes directly from the cast iron skillet to the table, letting everyone help themselves to the rustic, homestyle charm. Alternatively, plate with a ladle of pan juices spooned over the top and garnish with microgreens or edible flowers for a refined, restaurant-style look that still feels approachable.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers from this Herb-Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe to cool to room temperature before transferring to an airtight container. Stored in the refrigerator, they will remain delicious for up to three days, ready to enjoy as next-day lunches or easy dinners.
Freezing
If you want to save this meal for longer, freeze the cooled leftovers in a freezer-safe container or heavy-duty freezer bag. It’s best to separate the chicken from the potatoes for even reheating later. These freezes well for up to two months, making it a great make-ahead option.
Reheating
To reheat, warm the leftovers gently in a 350°F oven until heated through and the chicken skin regains some crispness, about 15 to 20 minutes. Avoid microwaving if possible, as the texture of the crispy skin and roasted potatoes benefits greatly from oven reheating.
FAQs
Can I use chicken thighs instead of leg quarters?
Absolutely! Chicken thighs work wonderfully in this recipe, cooking slightly faster while still providing juicy, flavorful meat with crisp skin. Adjust the cooking time accordingly and use a meat thermometer to check doneness.
Do I have to peel the potatoes?
No need to peel the Yukon Gold potatoes since their thin skin roasts to a delightful texture and adds nutrients and color. Make sure to wash them well before slicing into half-inch rounds.
Can I prepare this recipe without a cast iron skillet?
Yes, while a cast iron skillet is perfect for even heat and great searing, a heavy oven-safe skillet or roasting pan will work well too. Just be mindful to brown the chicken properly and keep the potatoes and shallots spread out for best results.
What if I don’t have fresh thyme?
You can substitute dried thyme at about one-third of the quantity (around ⅔ teaspoon) since dried herbs are more concentrated. Alternatively, fresh rosemary or oregano can add a lovely twist too.
Is it possible to make this recipe gluten-free?
Definitely! This recipe is naturally gluten-free as it contains no wheat or gluten-containing ingredients. Just be sure your kosher salt and any other pantry staples are certified gluten-free if you have sensitivities.
Final Thoughts
This Herb-Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe is the kind of meal you’ll want to make again and again. It’s simple enough for weeknights, elegant enough for company, and so overflowing with flavor that it never disappoints. I encourage you to try it soon—you might just find your new favorite roasted chicken dinner!
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Herb-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: Dinner
- Method: Roasting
- Cuisine: American
Description
This recipe for Roasted Chicken Leg Quarters delivers a perfectly browned, juicy chicken with flavorful Yukon Gold potatoes and shallots roasted alongside. The chicken is first seared in olive oil to crisp the skin, then finished in the oven with fresh herbs, garlic, and a bright touch of lemon and parsley for a comforting and satisfying meal.
Ingredients
Chicken
- 2 (about 1½ pounds) chicken leg quarters or whole chicken legs, 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)
Other Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 lemon
- 1 tablespoon chopped fresh parsley
Instructions
- Prep and Season the Chicken: Adjust your oven rack to the middle position and preheat it to 400°F. Pat the chicken leg quarters dry thoroughly with paper towels to ensure crisp skin. Season both sides of the chicken with about ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and the minced fresh thyme. Press the herbs gently into the surface of the chicken. Set aside.
- Prepare the Potatoes and Shallots: In a medium bowl, toss the sliced Yukon Gold potatoes and quartered shallots with 1 tablespoon of olive oil, the remaining ¼ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated. Set aside.
- Sear the Chicken: Heat the remaining 1 tablespoon of olive oil in a 12-inch cast iron skillet over medium heat until the oil shimmers. Place the chicken leg quarters skin side down in the skillet and cook until the skin is deeply browned and crisp, about 5 minutes. Transfer the chicken to a plate and set aside.
- Cook Potatoes and Shallots: Without cleaning the skillet, arrange the potatoes and shallots in a single layer in the skillet with the oil and browned bits left behind from searing the chicken. It’s okay if some slices overlap. Cook over medium heat without disturbing until the bottoms of the potatoes are golden brown, about 4 to 5 minutes. Sprinkle the minced garlic over the potatoes. Remove the pan from heat.
- Roast the Chicken and Potatoes: Place the seared chicken, skin side up, on top of the potatoes and shallots in the skillet. Transfer the skillet to the 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.
- Finish with Lemon and Parsley: Remove the skillet from the oven. Zest about ½ teaspoon of lemon zest over the chicken, then squeeze the juice from half a lemon evenly over the chicken and potatoes. Finally, sprinkle with the chopped fresh parsley to brighten the dish.
- Serve: Slice the remaining half of the lemon into wedges for serving alongside the chicken and potatoes. Enjoy!
Notes
- Using a cast iron skillet helps achieve a beautifully crisp chicken skin and evenly roasted potatoes.
- Patting the chicken dry before seasoning is key to crisp skin.
- Make sure to monitor the internal temperature of the chicken to avoid overcooking; 175°F is optimal for leg quarters.
- You can substitute fresh thyme with dried thyme if needed, but reduce the quantity to about 1 teaspoon.
- Serve with a simple green salad or steamed vegetables for a complete meal.
