My One Pan Chicken & Potatoes Recipe 🐔🥔

Ingredients

• 4 pieces Chicken Leg Quarters (about 2 lb total, skin on)
• 1.5 lb Small Potatoes (washed and halved; Yukon Gold or red potatoes work well)
• 0.5 cup Lemon Juice (freshly squeezed)
• 0.25 cup Dijon Mustard (smooth Dijon)
• 3 tbsp Olive Oil (extra‑virgin, plus a drizzle before roasting)
• 4 cloves Garlic (minced)
• 1 tbsp Salt (kosher or sea salt)
• 0.5 tbsp Black Pepper (freshly ground)
• 1 tbsp Dried Oregano (heaping)
• 2 tbsp Water (helps spread the marinade)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 400°F

2. Prepare Potatoes

   Wash the small potatoes, pat dry, and cut each in half lengthwise.

   Time: PT10M

3. Make Marinade

   In a mixing bowl combine lemon juice, Dijon mustard, olive oil, minced garlic, salt, black pepper, oregano, and water. Whisk until smooth.

   Time: PT5M

4. Marinate Potatoes

   Add the halved potatoes to the bowl and toss to coat evenly with about half of the marinade.

   Time: PT3M

5. Arrange Chicken

   Place the chicken leg quarters skin‑side up on the same sheet, spacing them apart. Drizzle any remaining marinade over the chicken and give everything a quick toss to ensure the potatoes are well coated.

   Time: PT5M

6. Roast

   Transfer the sheet to the oven and roast for 45‑55 minutes, turning the potatoes halfway through. The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is golden‑brown.

   Time: PT50M

   Temperature: 400°F

7. Rest & Serve

   Remove the pan from the oven, let the chicken rest for 5 minutes, then serve the pieces with the roasted potatoes. Garnish with fresh parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g