If you are looking for a cozy yet impressive meal to brighten up any dinner, the Lemon-Herb Roasted Chicken Leg Quarters with Yukon Gold Potatoes and Shallots Recipe is exactly what you need. With its golden, crispy chicken skin infused with fresh herbs and lemon, paired perfectly with tender, flavorful Yukon Gold potatoes and sweet shallots, this dish is a celebration of simple ingredients done right. Each bite bursts with vibrant herbal notes and a zesty finish that brings comfort and excitement to your plate, making it an absolute favorite to share with loved ones.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients; each plays a crucial role in layering flavors, textures, and colors that turn humble elements into a standout meal. From fresh thyme bringing earthiness to the brightness of fresh lemon and golden potatoes, this list is your key to a perfectly balanced dish.
- 2 chicken leg quarters: Choose bone-in, skin-on for that juicy texture and crispy skin you’ll love.
- ¾ teaspoon kosher salt: Enhances all natural flavors without overpowering the dish.
- ½ teaspoon freshly ground black pepper: Adds just the right amount of gentle heat and depth.
- 2 teaspoons minced fresh thyme: This aromatic herb infuses an elegant earthiness into the chicken.
- 1 pound Yukon Gold potatoes: Their creamy texture and thin skin roast beautifully, crisp on the outside and tender inside.
- 2 shallots: Provide a delicate sweetness that perfectly balances savory notes.
- 2 tablespoons extra-virgin olive oil: Divided to brown the chicken and gently cook the potatoes and shallots.
- 1 clove garlic (minced): Adds a subtle pungent aroma without taking over the dish.
- 1 lemon: Both zest and juice brighten the entire bowl with tangy freshness.
- 1 tablespoon chopped fresh parsley: For a fresh, herbaceous finish that also adds a pop of color.
How to Make Lemon-Herb Roasted Chicken Leg Quarters with Yukon Gold Potatoes and Shallots Recipe
Step 1: Prepare and Season the Chicken
Start by setting your oven rack in the middle and preheating it to 400°F. Pat the chicken leg quarters dry—this is key to achieving a golden, crispy skin. Then, season both sides with half the salt and pepper along with the minced thyme, pressing those herbs firmly into the skin to ensure the flavors cling during roasting. Setting the chicken aside now will let those seasonings settle beautifully.
Step 2: Toss the Potatoes and Shallots
While the chicken rests, grab a medium bowl to toss the sliced Yukon Gold potatoes and quartered shallots with 1 tablespoon of the olive oil, the remaining salt, and pepper. This step infuses the potatoes and shallots with a savory base and ensures they roast to perfection alongside the chicken, soaking up all those wonderful pan drippings later.
Step 3: Brown the Chicken
Heat the last tablespoon of olive oil in a 12-inch cast iron skillet over medium heat until it shimmers invitingly. Place the chicken carefully skin side down and let it brown without moving for about 5 minutes. This browning is where flavor builds, creating that irresistible crispness everyone will rave about. When done, transfer the chicken to a plate and keep it warm for now.
Step 4: Start Cooking the Potatoes and Shallots
Pour the seasoned potatoes and shallots into the skillet, spreading them out in a single layer—but don’t worry about perfect spacing if some overlap. Let everything cook undisturbed over medium heat so the bottoms turn a gorgeous golden brown, which takes around 4 to 5 minutes. Just before you finish, scatter minced garlic over the mixture—it will roast beautifully in the oven to come.
Step 5: Combine and Roast
Carefully nestle the browned chicken, skin side up, right on top of the potatoes and shallots. This layering lets the chicken juices drip down, flavoring those spuds. Slide the skillet into the oven and roast for approximately 30 minutes, or until the chicken’s internal temperature hits 175°F and the potatoes are tender. The aromas that fill your kitchen during this stage are sure to make your mouth water.
Step 6: Add the Lemon and Parsley Finishing Touches
Once out of the oven, zest about half a teaspoon of lemon right over the chicken to add a fresh pop of citrus oil. Then squeeze the juice from half a lemon evenly over the entire skillet. This final tangy accent brightens the whole dish, cutting through the richness beautifully. Sprinkle chopped parsley on top to add a burst of color and an extra layer of herbaceous freshness.
Step 7: Prepare Lemon Wedges for Serving
Slice the remaining half of the lemon into wedges and serve alongside your masterpiece. These are perfect for guests who want an extra hit of citrus flavor to customize each bite, amplifying the vibrant zestiness paired with the earthy herbs and roasted goodness.
How to Serve Lemon-Herb Roasted Chicken Leg Quarters with Yukon Gold Potatoes and Shallots Recipe
Garnishes
A sprinkle of freshly chopped parsley or a light dusting of lemon zest right before serving not only elevates the look but also enhances the aroma and taste, adding that final burst of freshness that makes every forkful delightful. Thinly sliced green onions or a few sprigs of thyme can also add a charming touch.
Side Dishes
While this dish is quite complete, you can elevate the meal with a simple arugula salad dressed with lemon vinaigrette, or a crisp green vegetable like roasted asparagus or sautéed green beans. These sides add contrasting textures and keep the meal balanced and bright, complementing the lemon-herb notes beautifully.
Creative Ways to Present
Try serving your Lemon-Herb Roasted Chicken Leg Quarters with Yukon Gold Potatoes and Shallots Recipe family-style straight from the skillet for a rustic, inviting feel that encourages everyone to dig in. Or individually plate with a drizzle of pan jus around the edges for that elegant, restaurant-quality touch that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and potatoes keep wonderfully in an airtight container in the refrigerator for up to 3 days. Make sure everything is cooled before storing to preserve texture and flavor, then reheat gently to maintain that crispy skin and tender interiors.
Freezing
If you want to save some for later, this dish freezes well. Wrap the chicken and potatoes tightly in plastic wrap and then place in a freezer bag. Label and freeze for up to 2 months. When thawing, move it to the fridge overnight for the best results.
Reheating
To bring back the crispiness of the skin and the savory flavors, reheat leftovers in a 350°F oven on a baking tray for about 15-20 minutes. Avoid microwaving if possible, as it tends to make the skin soggy and the potatoes less appetizing.
FAQs
Can I use other types of potatoes?
Absolutely! While Yukon Golds are ideal for their creamy texture and beautiful roasting characteristics, you can substitute with red potatoes or fingerlings. Just keep in mind that cooking times might vary slightly.
Is it necessary to brown the chicken first?
Browning the chicken before roasting is key to developing that irresistible crispy skin and deeper flavor. Skipping this step can result in softer skin and less complex taste.
Can this recipe be doubled or scaled for more servings?
Yes, this recipe scales nicely. Just ensure your skillet or roasting pan is large enough to hold everything without overcrowding, so ingredients roast evenly.
What can I substitute for fresh thyme if I don’t have any?
Dried thyme works well in a pinch—use about one-third the amount of fresh. You could also experiment with fresh rosemary or oregano for different herbal notes.
Can I make this recipe with skinless chicken?
While you can, the skin is what gives you that fantastic crispy texture and helps keep the meat juicy during roasting, so skin-on is highly recommended for best results.
Final Thoughts
If you’re craving a meal that feels both comforting and special, give the Lemon-Herb Roasted Chicken Leg Quarters with Yukon Gold Potatoes and Shallots Recipe a try. It’s a delightful blend of zesty, herby, and savory elements that come together so naturally you’ll find yourself making it over and over. Trust me, once you experience that harmony of crispy skin, juicy meat, and tender potatoes kissed with lemon, it will quickly become one of your all-time favorites.
Print
Lemon-Herb Roasted Chicken Leg Quarters with Yukon Gold Potatoes and Shallots Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Description
This Roasted Chicken Leg Quarters recipe features juicy, herb-seasoned chicken cooked to perfection alongside golden, tender Yukon Gold potatoes and shallots. The skillet-to-oven technique ensures the chicken skin crisps beautifully while the potatoes develop a rich, caramelized flavor. Finished with fresh lemon zest, juice, and parsley, this dish is a flavorful and hearty meal perfect for a comforting dinner.
Ingredients
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
Vegetables and Aromatics
- 1 pound Yukon Gold potatoes, unpeeled, sliced into ½-inch-thick rounds
- 2 shallots, peeled and quartered lengthwise
- 1 clove garlic, minced (or 1 teaspoon minced garlic)
Oils and Garnishes
- 2 tablespoons extra-virgin olive oil, divided
- 1 lemon (half for zest and juice, half sliced into wedges)
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat and season the chicken. Adjust the oven rack to the middle position and preheat the oven to 400°F. Pat the chicken dry with paper towels to ensure crisp skin. Season both sides of the chicken leg quarters with about ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and press the minced fresh thyme into the surface. Set the chicken aside to rest while preparing the vegetables.
- Toss the potatoes and shallots. In a medium bowl, combine the sliced Yukon Gold potatoes, quartered shallots, 1 tablespoon of olive oil, and the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Toss gently until everything is evenly coated. Set aside to let 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 leg quarters skin side down and cook without moving them until the skin is well browned and crisp, about 5 minutes. Then, transfer the browned chicken to a plate temporarily.
- Sear the potatoes and shallots. Add the seasoned potatoes and shallots to the now-empty skillet with the chicken fat. Arrange them in a single layer, even if some overlap, and cook over medium heat without stirring until the bottoms turn golden brown and crispy, about 4 to 5 minutes. Scatter the minced garlic over the potatoes and remove the skillet from the heat to avoid burning the garlic.
- Roast the chicken and potatoes. Nestle the browned chicken back into the skillet, skin side up, placing it on top of the potatoes and shallots. Transfer the skillet to the preheated oven. Roast until the internal temperature of the chicken reaches 175°F and the potatoes are tender, approximately 30 minutes.
- Finish with lemon and parsley. Remove the skillet from the oven. Zest about ½ teaspoon of lemon zest over the chicken and then squeeze the juice from half the lemon evenly over the entire dish. Sprinkle the chopped fresh parsley on top for a burst of fresh flavor and color.
- Serve with lemon wedges. Slice the remaining half of the lemon into wedges and serve alongside the chicken leg quarters and roasted potatoes for guests to add extra brightness as desired.
Notes
- Use a cast iron skillet for best searing and even roasting results.
- Patting the chicken dry is crucial for achieving crispy skin.
- You can substitute fresh thyme with dried thyme but reduce the quantity to 1 teaspoon.
- Make sure the skillet is oven-safe before transferring it to the oven.
- Check the internal temperature with a meat thermometer to ensure the chicken is fully cooked and safe to eat.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently.
