These one pan lemon chicken leg quarters with Little Potatoes is the perfect weeknight dinner meal! They only need a little prep, and one dish!

Notes:

Pre-cooking the potatoes slightly ensures they will be cooked through when the chicken is complete. Other cuts of chicken are welcome, but cook-time will need to be adjusted.

For a crispier skin, broil chicken for a couple of minutes!

Prep
25mins
Cook
45mins
Serves
6
Ingredients
9
Keep screen awake while cooking

Equipment

  • Oven
  • Microwave-safe Bowl
  • Sheet Pan
  • Whisk

Ingredients

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  • 1.5lbs Bag Little Potatoes
  • 3 lbs Bone-in (skin-on) chicken leg quarters

Sauce:

  • 1/2 cup Freshly squeezed lemon juice
  • (to taste) Salt and pepper
  • 1 Tbsp Dried oregano
  • 1 tsp Garlic powder
  • 1/4 cup Chicken broth
  • 1/8 cup Olive oil
  • 1 tsp Coarse mustard (optional)

Instructions

  • Step 1

    Preheat oven to 400°F.

  • Step 2

    Slice potatoes in half and place the microwave-safe bowl. Cook for five minutes.

  • Step 3

    Place half the potatoes into the bottom of the pan. Add the chicken on top. Add remaining potatoes. Season with salt, pepper, and additional oregano if desired.

  • Make the Sauce:

    Combine the lemon juice, zest, salt, pepper, oregano, garlic powder, broth, olive oil, and mustard. Whisk well. Pour over chicken and potatoes.

  • Step 5

    Cook for 20 minutes, uncovered. Lower oven temperature to 375°F and cook for another 20 to 25 minutes, or until chicken reaches 160°F.

  • Step 6

    Remove from oven and move chicken to cutting board to rest.