Let’s be honest, scrubbing a sink full of dishes is the absolute last thing you want to tackle after a packed day of work, school, and running kids around. We are right there with you! That’s why we are obsessed with one-pan meals. This One-Pan Chicken and Little Potatoes recipe is a total lifesaver for busy families. Juicy, flavorful chicken leg quarters roast up perfectly right alongside our tender Little Reds™, which soak up all those delicious, savory juices. It’s a nutritious, high-quality dinner that gives you maximum flavor with only one pan to wash at the end of the night!

The beauty of a one-pan meal is how wonderfully flexible it is. Don’t have chicken leg quarters? You can easily use bone-in thighs or even drumsticks. If you’re out of the specific fresh herbs called for, whatever dried herbs you have in the pantry (like oregano, thyme, or an Italian blend) will work just fine. You can even toss in some chopped carrots or thick slices of zucchini during the last 20 minutes of baking to use up whatever veggies you have hanging out in the crisper drawer!

On-the-Go Tips

This meal is fantastic for next-day lunches or dinners on the run! To make it easy to eat in the car or at the field, just slice the cooked chicken off the bone and pack it up in a Tupperware container with the roasted Little Potatoes. It heats up beautifully and provides a super satisfying, energy-packed meal for those nights you’re rushing straight from school to dance practice.

Kid-Friendly Fun

Getting dinner ready can easily become a fun family activity!

  • The Tossing Team: Once the potatoes are on the baking sheet, let your little ones use clean hands to toss them with a drizzle of olive oil, salt, and pepper.
  • Herb Sprinklers: Have your kids be the “head chefs” and sprinkle the herbs all over the chicken and potatoes before the pan goes into the oven.
Prep
25 mins
Cook
45 mins
Serves
6
Ingredients
9
Keep screen awake while cooking

Equipment

  • Microwave-safe bowl
  • Sheet pan
  • Whisk

Ingredients

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  • 1.5 lbs Little Potatoes (this recipe uses Little Reds™, but you can use any variety you like!)
  • 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.