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!
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!
- Microwave-safe Bowl
- Sheet Pan
- 1.5lbs Bag Little Potatoes
- 3 lbs Bone-in (skin-on) chicken leg quarters
- 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)
Preheat oven to 400°F.
Slice potatoes in half and place the microwave-safe bowl. Cook for five minutes.
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.
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.
Remove from oven and move chicken to cutting board to rest.