Try this one-pan lemon chicken leg quarters with nutritious Little Potatoes for a healthy and hearty dinner.
- 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
Since the potatoes are not pre-boiled make sure they are fairly small in size so they cook evenly with the chicken.
Preheat oven to 400 °F.
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.
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.
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.
Remove from oven and cover with aluminum foil. Allow to rest for 10 minutes before serving over rice if desired.
Tip: For a crispier skin, broil chicken for a couple of minutes!