Baked Chicken Leg Quarters

4.80 from 5 votes

These baked chicken leg quarters are marinated in garlic and herb olive oil and then baked on top of tender sliced potatoes.

Servings:

Heat the oven to 425 ℉ (220 ℃).
Peel and slice the potatoes into ¼" thick circles. Bring a pot of water to a boil. Parboil the sliced potatoes in boiling water for about 10 minutes. Drain the potatoes.
Mash the garlic using a mortar and pestle. Alternatively, use a garlic press. 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.
Add the boiled sliced potatoes to a casserole dish. Sprinkle salt and pepper on top. Place the leg quarters on top of the sliced potatoes. Sprinkle salt and more dried herbs as desired. Cook the chicken thighs in a 425 ℉ (220 ℃) oven for about an hour.

Use any kind of chicken bone-in skin-on.
Use a meat thermometer to check the internal temperature of the chicken. For chicken breasts, cook to 165 F, and for dark meat cook to 175F.
Store the leftover chicken and potatoes in an airtight container in the fridge for 4 to 5 days.