Introduction
This roasted chicken leg quarters with potatoes and apple recipe is the definition of rustic comfort food. Featuring juicy oven-roasted chicken, tender red potatoes, and caramelized apples, all brought together by a citrus-herb marinade, it’s a beautiful balance of savory and sweet. Easy to prepare, this one-pan meal is ideal for weekend dinners or casual family gatherings.
Why You’ll Love This Recipe
This dish is wholesome, satisfying, and cooked entirely in the oven. The natural sweetness of golden apples pairs perfectly with the roasted chicken and potatoes, while the orange juice and parsley-garlic dressing add a bright, herbaceous flavor. Plus, it’s naturally gluten-free and uses simple, affordable ingredients.
Recipe Origins
Rooted in traditional Canarian cooking, this dish reflects the Spanish love for combining fruit and meat in oven-baked dishes. The use of citrus, garlic, and herbs speaks to the Mediterranean influence, while the technique of roasting chicken above a pan of vegetables ensures juicy meat and deeply flavorful sides.
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 any leftovers in the fridge for up to 3 days in an airtight container. Reheat in the oven at 350°F until warmed through. The sauce can be reheated separately on the stove. Avoid microwaving the chicken skin to keep it crispy.
Serving Suggestions
Serve with a fresh green salad or a side of roasted Brussels sprouts. A glass of dry cider or light white wine like Verdejo pairs beautifully with the sweet-savory contrast of the dish.
Common Mistakes
Skipping the resting time: Marinating the chicken enhances flavor and tenderness.
Overcrowding the pan: Spread the vegetables evenly to ensure even roasting.
Not thickening the sauce: Reducing the juices concentrates the flavor and brings the dish together.
Using tart apples: Golden apples add the best sweetness without breaking down too much.
Recipe Variations
Low-Carb Version: Substitute potatoes with turnips or cauliflower florets.
Herb Variations: Use thyme, rosemary, or sage instead of parsley.
Fruit Swap: Try using pear or quince in place of apple for a seasonal variation.
Frequently Asked Questions
Can I use boneless chicken?
Yes, but bone-in quarters offer more flavor and moisture.
Can I prepare this in advance?
You can marinate the chicken and prep the vegetables up to a day ahead.
What if I don’t have a rack?
Bake the chicken directly on top of the vegetables, turning halfway through for even cooking.
Ingredients
- 3 chicken leg quarters
- 1 sweet onion
- 1 golden apple
- 4 red potatoes
- 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, mix the garlic cloves, parsley, a pinch of sea salt, the juice of one orange, and olive oil until smooth.
2- Place the chicken leg quarters in a baking dish and pour the marinade over them. Let rest for 30 minutes.
3- Remove the chicken from the dish and add sliced red potatoes, julienned sweet onion, and apple wedges to the same dish. Pour in the chicken broth and toss to coat.
4- Position a baking rack over the dish and place the chicken leg quarters on the rack so their juices drip onto the vegetables while cooking.
5- Roast at 320°F (160°C) for 60 minutes.
6- Increase the heat to 480°F (250°C) and roast for 5 more minutes to crisp the skin.
7- Transfer the juices from the vegetable dish into a saucepan. Simmer until slightly thickened into a sauce.
8- To serve, arrange the roasted vegetables and apple on a plate, top with a chicken quarter, and drizzle with the reduced sauce.
