Ingredients
- 4 chicken leg quarters
- 4 small yellow potatoes (about 1¼ pounds), cut into halves
- 1 tablespoon butter, melted
- 2 teaspoons rosemary leaves, finely crushed
- ¾ teaspoon thyme leaves or ½ teaspoon ground thyme
- ½ teaspoon garlic pepper seasoning
- ½ teaspoon oregano leaves or ¼ teaspoon ground oregano
Make it step by step
- Heat oven to 425°F.
- Line broiler pan with foil.
- Spray broiler pan rack with nonstick cooking spray.
- Wash hands.
- Place chicken and potatoes on rack.
- In small bowl, mix butter, rosemary, thyme, garlic, pepper and oregano.
- Rub or spoon mixture evenly on chicken and potatoes.
- Wash hands.
- Roast chicken and potatoes at 425°F for 35 to 40 minutes or until potatoes are tender and internal juices of chicken run clear.
- Serve with spinach salad and hot crusty rolls, if desired.
- Refrigerate leftovers immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.