Name: Baked Chicken Leg Quarters
Prep time: 15 min
Cook time: PT-487798H1M6S
Total time: PT-487798H1M6S
Cuisine: Mediterranean / Comfort Food
Ingredients: 2 chicken leg quarters; 4 medium potatoes, cut into quarters; 1 tablespoon olive oil; 1 lemon, thinly sliced; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 ½ teaspoons Italian seasoning; 1 teaspoon smoked paprika; 1 teaspoon lemon zest; 1 teaspoon garlic powder; Salt and pepper, to taste

Why You’ll Love This Recipe

This recipe is effortless yet full of flavor. The combination of smoked paprika, Italian seasoning, garlic, and lemon gives the chicken a fragrant, slightly smoky, and tangy profile. Potatoes roast alongside the chicken, soaking up all the juices and making a perfect one-pan meal. Minimal prep and maximum taste make this a family favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken and potatoes:

2 chicken leg quarters
4 medium potatoes, cut into quarters
1 tablespoon olive oil
1 lemon, thinly sliced

For the marinade:

2 tablespoons olive oil
2 tablespoons lemon juice
1 ½ teaspoons Italian seasoning
1 teaspoon smoked paprika
1 teaspoon lemon zest
1 teaspoon garlic powder
Salt and pepper, to taste

Directions

Prepare the marinade: In a small bowl, whisk together olive oil, lemon juice, Italian seasoning, smoked paprika, lemon zest, garlic powder, salt, and pepper.
Marinate chicken: Rub the marinade all over the chicken leg quarters and let them sit for at least 15–30 minutes (or up to overnight in the fridge for deeper flavor).
Prepare the potatoes: Toss the potato quarters with 1 tablespoon olive oil, salt, and pepper.
Assemble: Preheat the oven to 400°F (200°C). Arrange chicken leg quarters and potatoes on a baking sheet. Place lemon slices over and around the chicken.
Bake: Roast for 40–50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender and golden.
Serve: Let the chicken rest for 5 minutes before serving. Spoon pan juices over the chicken and potatoes for extra flavor.

Servings and Timing

Serves: 2–3
Prep time: 15 minutes
Cook time: 40–50 minutes
Total time: 55–65 minutes

Variations

Add carrots, parsnips, or bell peppers for more roasted vegetables.
Sprinkle fresh herbs like parsley, thyme, or rosemary before serving.
Use chicken thighs instead of leg quarters for a quicker cook time.
Add a drizzle of honey or balsamic glaze for a slightly sweet twist.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave until warmed through.

FAQs

Can I make this recipe ahead of time?

Yes, marinate the chicken in advance and roast just before serving.

Can I use frozen chicken?

Yes, thaw completely before marinating and baking.

Can I make this gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I cook everything in one pan?

Yes, just ensure chicken and potatoes are spread out evenly for proper roasting.

Can I add extra flavor to the potatoes?

Yes, toss them with garlic powder, paprika, or fresh herbs before roasting.

Conclusion

Baked Chicken Leg Quarters is a simple, flavorful, and satisfying meal that’s perfect for any night of the week. With tender, juicy chicken, golden roasted potatoes, and a zesty lemon-herb marinade, this dish is both comforting and elegant. Minimal prep, easy cleanup, and delicious results make it a reliable favorite.