Description
A flavorful and simple recipe for roast chicken leg quarters with golden Yukon Gold potatoes and shallots, seasoned with fresh thyme and garlic, finished with a bright touch of lemon and parsley. Perfect for a hearty, home-cooked meal that’s both crispy and juicy.
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 & Seasonings
- 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)
- 1 lemon, zest and juice divided plus wedges for serving
- 1 tablespoon chopped fresh parsley
Oils
- 2 tablespoons extra-virgin olive oil, divided
Instructions
- Preheat and Season Chicken: Adjust the oven rack to the middle position and preheat the oven to 400°F. Pat the chicken dry with paper towels, then season both sides with about ½ teaspoon salt, ¼ teaspoon pepper, and the minced fresh thyme, pressing the herbs gently into the skin. Set aside to let the flavors meld.
- Prepare Potatoes and Shallots: In a medium bowl, toss the sliced potatoes, quartered shallots, 1 tablespoon of olive oil, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Mix well to coat evenly and set aside.
- 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, skin side down, in the hot oil and cook without moving until the skin is well browned and crispy, about 5 minutes. Remove the chicken from the skillet and set aside on a plate.
- Sear the Potatoes and Shallots: Add the potatoes and shallots to the same skillet in a single layer (it’s fine if some slices overlap). Cook over medium heat without stirring until the bottom of the potatoes turn golden brown, approximately 4 to 5 minutes. Scatter the minced garlic evenly over the potatoes and remove the skillet from the heat to prevent burning.
- Roast in Oven: Arrange the browned chicken on top of the potatoes in the skillet, skin side up. Transfer the skillet to the preheated oven and roast until the chicken reaches an internal temperature of 175°F and the potatoes are tender, about 30 minutes.
- Finish and Garnish: After removing the skillet from the oven, zest about ½ teaspoon of lemon over the chicken. Then squeeze the juice from half a lemon over the entire skillet and sprinkle with the chopped fresh parsley for a fresh finish.
- Serve: Slice the remaining half of the lemon into wedges and serve alongside the roasted chicken and potatoes for an added citrus burst.
Notes
- Using a cast iron skillet is key to achieving a crispy chicken skin and nicely seared potatoes.
- Allowing the chicken to rest after seasoning can enhance flavor penetration.
- Make sure the internal temperature of chicken reaches 175°F to ensure it is fully cooked and safe to eat.
- Yukon Gold potatoes hold their shape well during roasting and develop a creamy texture.
- Adjust salt according to your preference or dietary needs.
- For extra crispy skin, you may broil the chicken for 2-3 minutes at the end but watch closely to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
