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Crispy Greek-Style Chicken Leg Quarters served with golden roasted potatoes

Greek-Style Chicken Leg Quarters & Roasted Potatoes

A flavorful dish featuring marinated chicken leg quarters paired with crispy roasted potatoes, capturing the essence of Greek cuisine with aromatic herbs and spices.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large chicken leg quarters Look for those with a deep yellow or golden skin.
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Potatoes
  • 4 medium potatoes, cut into wedges Choose firm, unblemished ones for optimal texture.
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp oregano For potatoes.
  • 1 tsp salt For potatoes.
  • 1/2 tsp black pepper For potatoes.
For the Salad
  • 3 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese Omit for dairy-free.
  • 1 tbsp olive oil For salad.
  • 1 tbsp lemon juice For salad.
  • Salt and pepper to taste
  • Crushed red pepper flakes for garnish

Method
 

Marinate the Chicken
  1. In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Stir until well blended. Coat the chicken thoroughly, and let it marinate in the refrigerator for at least an hour.
Prepare the Potatoes
  1. While the chicken is marinating, toss potato wedges with olive oil, garlic powder, oregano, salt, and pepper in a large bowl. Spread them out in a single layer on a baking tray.
Roast Until Golden
  1. Preheat your oven to 425°F (220°C). Place the marinated chicken and seasoned potatoes on the middle rack and bake for 45-50 minutes.
Make the Salad
  1. In a large bowl, combine chopped romaine, cucumber, cherry tomatoes, red onion, and feta cheese. Drizzle with olive oil and lemon juice, then season with salt and pepper.
Assemble & Serve
  1. Once everything is cooked, arrange the chicken, potatoes, and salad on plates. Garnish with crushed red pepper flakes for an extra kick.

Notes

This meal pairs well with a side of roasted vegetables or warm pita bread. Fresh herbs can be added for garnish.