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Roasted Chicken Leg Quarters with Potatoes, Shallots, and Lemon Recipe

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4 from 9 reviews

This Roasted Chicken Leg Quarters recipe delivers juicy, flavorful chicken paired with perfectly roasted Yukon Gold potatoes and shallots. The chicken is first seared in a cast iron skillet to achieve a crispy skin, then roasted in the oven with fragrant herbs, garlic, and a fresh lemon parsley finish for a satisfying and classic one-pan dinner.

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 & 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 & Seasonings

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 lemon (zested and juiced)
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat and Season: Adjust the oven rack to the middle position and preheat the oven to 400°F. Pat the chicken dry with paper towels. Season both sides of the chicken with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and the minced fresh thyme, pressing the herbs into the meat to ensure adherence. Set aside.
  2. Prepare Potatoes and Shallots: In a medium bowl, combine the sliced Yukon Gold potatoes, quartered shallots, 1 tablespoon of olive oil, remaining ¼ teaspoon kosher salt, and remaining ¼ teaspoon black pepper. Toss to coat evenly and set aside.
  3. Sear 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 and crisp, about 5 minutes. Transfer the chicken to a plate and set aside.
  4. Brown Potatoes and Shallots: Add the potato and shallot mixture to the now-empty skillet, arranging them in a single layer (it's okay if some slices overlap). Cook over medium heat without stirring until the bottoms of the potatoes turn golden brown, about 4 to 5 minutes. Scatter the minced garlic evenly over the potatoes, then remove the skillet from heat.
  5. Roast in Oven: Place the seared chicken, skin side up, atop the potatoes and shallots in the skillet. Transfer the skillet to the preheated oven and roast until the internal temperature of the chicken reaches 175°F and the potatoes are tender, approximately 30 minutes.
  6. Finish and Serve: Remove the skillet from the oven. Zest about ½ teaspoon of lemon zest over the chicken and squeeze the juice from half the lemon evenly over the entire dish. Sprinkle with chopped fresh parsley for a bright, fresh finish. Slice the remaining half of the lemon into wedges for serving alongside.

Notes

  • Using a cast iron skillet helps to achieve a beautifully crisp skin and evenly roasted potatoes.
  • Make sure to dry the chicken thoroughly before seasoning to get the best browning.
  • You can use bone-in, skin-on chicken thighs if leg quarters are unavailable; adjust cooking time accordingly.
  • Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 175°F.
  • Leftovers can be refrigerated and reheated, but the skin may lose crispness.

Find it online: https://dishcooks.com/roasted-chicken-leg-quarters-with-potatoes-shallots-and-lemon-recipe/