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
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
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.
