Introduction
Looking for a cozy dinner that’s easy yet packed with flavor? This roasted chicken leg quarters with potatoes and apple recipe is a true one-pan wonder. Juicy chicken roasts over a bed of tender red potatoes, sweet onions, and golden apple wedges. Everything comes together with a zesty orange and herb marinade. It’s rustic, comforting, and perfect for sharing.
Why You’ll Love This Recipe
This dish is simple, satisfying, and full of contrast. The sweetness of roasted apples pairs beautifully with savory chicken and potatoes. Even better, it all cooks in one dish—no mess, no fuss. Plus, the citrus and garlic dressing adds a fresh burst of flavor. Whether you’re planning a weekend dinner or an easy weeknight meal, this recipe fits the bill.
Recipe Origins
Inspired by traditional Canarian recipes, this dish blends Spanish and Mediterranean influences. In Spain, it’s common to pair fruit with roasted meat. The use of orange juice, garlic, and parsley adds brightness. Meanwhile, roasting the chicken above the vegetables lets every bite soak in deep flavor.
Ingredients
3 chicken leg quarters
4 red potatoes
1 sweet onion
1 golden apple
1 orange
1 handful fresh parsley
2 garlic cloves
200 ml chicken broth
2 tablespoons extra virgin olive oil
sea salt
Instructions
1- In a blender, combine the garlic, parsley, sea salt, orange juice, and olive oil. Blend until smooth.
2- Place the chicken in a baking dish. Pour the marinade over it. Let sit for 30 minutes.
3- Slice the potatoes, onion, and apple. Add them to the same dish. Pour in the chicken broth and toss to coat.
4- Set a baking rack over the dish. Place the chicken on the rack. This way, juices drip onto the vegetables.
5- Roast in a preheated oven at 320°F (160°C) for 60 minutes.
6- Raise the oven temperature to 480°F (250°C). Roast for 5 more minutes to crisp the skin.
7- Pour the pan juices into a small pot. Simmer for 5 minutes to reduce into a flavorful sauce.
8- Serve with roasted vegetables and a spoonful of the pan sauce over the chicken.
Nutrition Information
Calories: 503
Protein: 42 g
Fat: 13 g
Carbohydrates: 50 g
Sodium: 550 mg
Quick Facts
Preparation Time: 10 min
Cooking Time: 1 hr 10 min
Servings: 3
Difficulty: ⭐⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, bake at 350°F until hot.
For best results, warm the sauce separately.
Avoid microwaving the chicken to keep the skin crispy.
Serving Suggestions
This dish pairs well with a green salad and lemon vinaigrette.
Roasted Brussels sprouts also make a great side.
Serve with crusty bread to soak up the sauce.
For drinks, try dry cider or a light white wine like Verdejo.
Common Mistakes
Skipping the marinade: This step adds flavor and tenderness.
Crowding the pan: Spread vegetables evenly for even roasting.
Not reducing the sauce: A thicker sauce adds richness.
Using tart apples: Stick with golden apples for natural sweetness.
Recipe Variations
Low-Carb: Use turnips or cauliflower instead of potatoes.
Herbs: Try thyme or rosemary in place of parsley.
Fruit Swap: Swap apples for sliced pears or quince.
Frequently Asked Questions
Can I use boneless chicken?
Yes, but bone-in quarters stay juicier and more flavorful.
Can I prepare this ahead of time?
Absolutely. You can marinate the chicken and prep the veggies the day before.
What if I don’t have a rack?
Place the chicken directly over the vegetables. Flip halfway through for even cooking.