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
Scale
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.
