Roasted Chicken Leg Quarters, the Greek Way

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Tonight we had one of our favorite, super easy dinners: roasted chicken leg quarters and potatoes. It takes about an hour to cook, but under 10 minutes to throw together.  When I was young, we had this meal (but with a whole bird) once a week. I alway stole the drumsticks. So, since I don’t roast whole chickens all that often, I pick the best part of them–the dark meat, of course–to roast for the two of us.

This isn’t really a recipe, but a method. Trust me, you don’t need a recipe. It will taste great, so long as you make it to your personal tastes! And there is no beating this type of roasted potato. I promise.

First, peel and quarter (or eighth) the potatoes (I use 2 small or 1 large russet). Then, add some extra virgin olive oil and the juice of half a large lemon to a baking dish. Add the potatoes and the chicken leg quarters to the baking dish, and turn them around to coat them with the oil and lemon juice. Then, add salt, pepper and dried oregano to the chicken and potatoes. I am very heavy-handed with all of these things, but especially the oregano. Flip them, and salt, pepper & oregano the other sides (keep them skin side up). Add about 1/3 cup of chicken broth to the pan (so it just covers the bottom of the pan, about 1/4″ or so standing). Squeeze the rest of the lemon over the whole thing. Bake it for about 50 minutes at 400*. Check on it 1-2 times to add chicken broth as necessary or baste the chicken with the juices.

For the last 12 minutes the chicken was cooking, I threw some asparagus in the oven. On a baking sheet, just toss the spears in a little olive oil, add some salt and pepper and roast for 10-15 minutes depending on how done you want them. This is the cooking method that started my love affair with asparagus.

Roasted Chicken Leg Quarters, the Greek Way

24 thoughts on “Roasted Chicken Leg Quarters, the Greek Way

  1. My stepfather brought me a HUGE bag of chicken leg quarters and while searching for ideas, I came upon your method. I love lemon and oregano and this was absolutely wonderful! Thank you 🙂

  2. This was delicious, although I did remove the chicken after it was finished cooking, turned the oven to 450 and roasted the potatoes a while longer until they were browner like we like them. Awesome recipe!

  3. I am making this tonight for dinner. I will let you all know how it turned out. I am skipping the lemon, because we are not huge fans. Hopefully, its okay.

  4. If you thrown in some creole spice mix it is awesome! I’m going to make this again today and try adding some roasted tomato cut into strips.

  5. I’m giving this a try. It looks awesome! I’m adding some carrots tossed in the olive oil mixture as well. Can’t wait for dinner tonight!

  6. Hey…. I LOVE this. I added a ton of fresh minced garlic and white wine instead of the broth. My boyfriend said “These are his favorite potatoes ever made”…. I also took off the skin on the chicken quarters. I cannot tell by the pic, did you leave the skin on? Is it better that way?

    Thanks for the recipe. It will now be a staple. reminds me of going to a gyro place or Greek restaurant.

  7. Thanks! Had the quarters and found your method! Ready to go in the oven now. It looks great already, and my husband will be overjoyed. I am not the cook, he is.
    Thanks again!

  8. Cooked the chicken leg quarters following this method and it came out great! Potatoes too. Such an easy week night meal. Our 15 month didn’t care for it though( he usually isn’t picky) maybe it was the lemon? Anyway thanks loved the dish! Will be a go to recipe.

  9. The house is filling up with the aroma of oregano and lemon right now…can’t wait to eat! Thanks for this simple and delicious recipe for leg quarters.

  10. So I stumbled upon your site quite by accident and read in one of your posts about being Greek. I used to have a greek roommate whose mother would cook for us all the time (umm…can you say heaven?!). She always made these fabulous lemony potatoes that I could never find a recipe for. So I’m on your site and thinking, maybe just maybe I’ll find them here. And voila! This is going on my dinner menu this month. Thanks!

  11. That’s exactly how I started with my asparagus too but now I kick it up a notch and add many other combos of spices! Parmesan and Herb is one the whole family enjoys on the asparagus. I’m going to throw some beans in tonight with your recipe though as I just picked them. Here’s hoping everyone loves this chicken recipe. I’m sure I will anyway!

  12. Yummm, my hubby is away and I have 2 chicken quarters and I came upon this. I am just making the chicken as I don’t have potatoes but will serve it with rice!!! Pretty much the only Greek food I can make lol

  13. My Mom used to make something similar. Whole chicken, cut up. Potatoes, carrots, onions garlic. Brown chicken. Add to Dutch oven. Add vegetables. Oil,put in oven. Maybe a hour cooking. Towards end put pint jar of tomatoes over all,, basil, Romano cheese. Cook a little longer. Makes lots of juice. Eat with good crusty Italian bread. It’s a rustic dish, but we loved it.
    You can add oregano also, or, basil and oregano.

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