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Crispy Greek-Style Chicken Leg Quarters With Potatoes

A delicious Mediterranean-inspired dish featuring crispy chicken leg quarters paired with flavorful roasted potatoes and a fresh salad.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large chicken leg quarters Opt for organic or free-range if possible.
  • 2 tbsp olive oil Use high-quality extra virgin olive oil for best taste.
  • 1 tbsp lemon juice Freshly squeezed lemon juice is preferred.
  • 3 cloves garlic, minced Fresh garlic enhances flavor.
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Potatoes
  • 4 medium potatoes, cut into wedges Use vibrant, firm potatoes for best results.
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Salad
  • 3 cups romaine lettuce, chopped
  • 1 cucumber sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion thinly sliced
  • 1/2 cup crumbled feta cheese For a dairy-free version, skip the feta.
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Crushed red pepper flakes for garnish Optional.

Method
 

Preparation
  1. In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Coat the chicken leg quarters thoroughly. Let them marinate for at least 1 hour.
  2. In a separate bowl, toss potato wedges with olive oil, garlic powder, oregano, salt, and pepper until well coated. Spread them in a single layer on a baking tray.
Cooking
  1. Preheat your oven to 425°F (220°C). Nestle the marinated chicken alongside the potatoes on the baking tray. Roast for about 45-50 minutes.
  2. While the chicken and potatoes are roasting, combine chopped romaine, cucumber slices, halved cherry tomatoes, and thinly sliced red onion in a mixing bowl. Crumble feta cheese over the top and drizzle with olive oil and lemon juice. Season to taste.
Serving
  1. Serve the crispy chicken and potatoes with the refreshing salad. Garnish with crushed red pepper flakes if desired.

Notes

This dish keeps well in the fridge for up to 3 days. For freezing, it can maintain quality for about 2 months. Thaw in the refrigerator overnight. To preserve that crispy texture, use the oven or toaster oven to reheat at 350°F (175°C).