Try this one-pan lemon chicken leg quarters with nutritious Little Potatoes for a healthy and hearty dinner.

25 mins
45 mins


  • Baking sheet



  • 1.5 lbs Little Potatoes
  • 3 lbs chicken leg quarters, bone-in (skin-on)


  • 1/2 cup lemon juice, freshly squeezed
  • 1 Tbsp lemon zest
  • (To taste) salt and pepper
  • 1 Tbsp dried oregano
  • 3/4 tsp garlic powder
  • 1/4 to 1/2 cup chicken broth
  • 1/4 cup olive oil
  • 1 Tbsp coarse mustard


  • Step 1

    Since the potatoes are not pre-boiled make sure they are fairly small in size so they cook evenly with the chicken.

  • Step 2

    Preheat oven to 400 °F.

  • Step 3

    Slice potatoes in half, and again into quarters if the potatoes are fairly large. Place chicken legs and potatoes into a large baking dish and spread out evenly. Season with salt, pepper, and additional oregano if desired.

  • Step 4

    To 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. Stir potatoes to help keep them moist. 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 cover with aluminum foil. Allow to rest for 10 minutes before serving over rice if desired.

  • Step 7

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