This chicken leg and potato bake is a simple oven-roasted meal made with garlic herb marinade. Chicken leg quarters are baked on top of sliced potatoes for a simple meal!
The two main ingredients for this recipe are sliced Yukon gold potatoes and chicken leg quarters.
The flavor maker for this recipe is mashed (or crushed) garlic, olive oil, dried Italian herbs, and salt.
Heat the oven to 425 ℉ (220 ℃). Peel and slice the potatoes into ¼" thick circles. Boil the sliced potatoes in the water for about 10 minutes. Drain the potatoes. Add the boiled sliced potatoes to a casserole dish. Sprinkle salt and pepper.
Add the mashed garlic, olive oil, dried herbs, and salt to a bowl. Mix.
Drop the leg quarters in the marinade and rub it all over. Rub the marinade under the skin of the chicken.
Place the leg quarters in a single layer skin side up on top of the sliced potatoes.
Roast chicken thighs in a 425 ℉ (220 ℃) oven for about 60 minutes to 75 minutes.