Clean and score the chicken leg quarters, then place them in a bowl. Add 1 tablespoon of extra virgin olive oil, 1 packet of Garlic & Herb Dressing mix, half of your minced fresh garlic, 1 tablespoon of chopped fresh dill, the juice and zest of 1 lemon, a dash of smoked paprika, salt, and pepper. Mix well to coat the chicken and let it marinate for at least 30 minutes.
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Clean and quarter the Yukon gold potatoes, then spread them onto the baking sheet. Season the potatoes with the remaining 1 tablespoon of olive oil, 1 packet of dressing mix, remaining minced garlic, 1 tablespoon of fresh dill, the juice and zest of the remaining lemon, a dash of smoked paprika, salt, and pepper. Toss to combine.
Arrange the marinated chicken skin-side down on top of the seasoned potatoes. Roast uncovered on the middle rack for 40-45 minutes, flipping the chicken halfway through, until fully cooked.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
