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Crispy Greek-style chicken leg quarters served with roasted potatoes.

Crispy Greek-Style Chicken Leg Quarters With Potatoes

A delightful Mediterranean-inspired dish featuring tender chicken leg quarters and crispy potatoes, infused with garlic, oregano, and a zesty lemon dressing.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 large chicken leg quarters Opt for organic for better flavor.
  • 2 tbsp olive oil
  • 1 tbsp lemon juice Freshly squeezed is best.
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Potatoes
  • 4 medium potatoes, cut into wedges Choose firm ones without blemishes.
  • 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 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese Consider high-quality aged feta for extra flavor.
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • to taste salt and pepper
  • for garnish crushed red pepper flakes

Method
 

Marinate the Chicken
  1. In a bowl, mix together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Coat the chicken leg quarters thoroughly. Marinate for at least 1 hour.
Prepare the Potatoes
  1. In a separate bowl, toss the potato wedges with olive oil, garlic powder, oregano, salt, and pepper until evenly coated. Arrange in a single layer on a baking tray.
Roast Until Golden
  1. Preheat oven to 425°F (220°C). Place the chicken on the tray with the potatoes and roast for 45–50 minutes. Look for a golden-brown color on the chicken and crispy potatoes.
Make the Salad
  1. Combine romaine, cucumber, tomatoes, red onion, and feta in a large bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper.
Assemble & Serve
  1. Arrange chicken and potatoes on plates alongside the salad. Garnish with crushed red pepper flakes and serve immediately.

Notes

This dish can be stored in the fridge for up to three days. For freezing, ensure it’s in a freezer-safe container for up to three months. Reheat at 350°F (175°C) for 10-15 minutes to maintain crispiness.