Olive Oil-Roasted Chicken with Lemon and PotatoesOlive Oil-Roasted Chicken with Lemon and Potatoes
Olive Oil-Roasted Chicken with Lemon and Potatoes
Olive Oil-Roasted Chicken with Lemon and Potatoes
Crispy potatoes, zesty lemon, and tender olive-oil roasted chicken legs is a simple and flavorful dish that’s sure to become a new favorite main course.
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Recipe - Stillwater
olive oil roasted chicken with lemon and potatoes recipe
Olive Oil-Roasted Chicken with Lemon and Potatoes
Prep Time15 Minutes
Servings6
Cook Time150 Minutes
Ingredients
3 lbs Gold’n Plump chicken leg quarters
2 lbs baby potatoes
3 lemons
3 heads garlic
1½ cup Castelvetrano olives, pitted
1/2 cup Pompeian Robust Extra Virgin Olive Oil
1/3 cup roughly chopped parsley
Directions
  1. Heat oven to 275°F. Season chicken all over with kosher salt and pepper. Choose an ovenproof dish or casserole large enough to fit the legs in a single layer. Add 3 heads of garlic, halved crosswise, 2 pounds of halved baby potatoes, 3 quartered lemons, and 1½ cups smashed olives to the dish. Nestle in the chicken, skin-side up in the pan and pour 1/2 cup olive oil over the top.
  2. Bake until chicken is cooked through and tender and garlic has started to caramelize, 2–2½ hours. Pour off infused oil but reserve 2 tablespoons for the next step. Save the rest for future use.
  3. Heat 2 tablespoons of the reserved olive oil in a large skillet over medium heat. Carefully transfer chicken to skillet, skin side down. Cook, undisturbed, until skin is golden brown and crisp, 3 minutes. Meanwhile, increase oven temperature to 400°F.
  4. Return chicken, skin side up, to dish with potatoes, garlic, lemons, and olives. Transfer to the oven and roast for 8 minutes, or until everything is heated through and chicken skin is crispy. Finish with chopped parsley, squeeze of lemon, and a drizzle of Pompeian Robust Extra Virgin Olive Oil.
15 minutes
Prep Time
150 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
3 lbs Gold’n Plump chicken leg quarters
Gold'n Plump Chicken Leg Quarters, Family Pack
Gold'n Plump Chicken Leg Quarters, Family Pack, 3 Pound
$6.57 avg/ea$2.19/lb
2 lbs baby potatoes
Produce Baby Red Potatoes
Produce Baby Red Potatoes, 0.25 Pound
$1.79/lb$1.79/lb
3 lemons
Produce Lemon
Produce Lemon, 1 Each
$0.99
3 heads garlic
Fresh Bulk Garlic
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
1½ cup Castelvetrano olives, pitted
Mezzetta Olives, Pitted Italian, Castelvetrano
Mezzetta Olives, Pitted Italian, Castelvetrano, 8 Ounce
$8.49$1.06/oz
1/2 cup Pompeian Robust Extra Virgin Olive Oil
Pompeian Olive Oil, Extra Virgin, Robust
Pompeian Olive Oil, Extra Virgin, Robust, 16 Fluid ounce
$8.49 was $10.49$0.53/fl oz
1/3 cup roughly chopped parsley
Fresh Parsley
Fresh Parsley, 1 Each
$1.49

Directions

  1. Heat oven to 275°F. Season chicken all over with kosher salt and pepper. Choose an ovenproof dish or casserole large enough to fit the legs in a single layer. Add 3 heads of garlic, halved crosswise, 2 pounds of halved baby potatoes, 3 quartered lemons, and 1½ cups smashed olives to the dish. Nestle in the chicken, skin-side up in the pan and pour 1/2 cup olive oil over the top.
  2. Bake until chicken is cooked through and tender and garlic has started to caramelize, 2–2½ hours. Pour off infused oil but reserve 2 tablespoons for the next step. Save the rest for future use.
  3. Heat 2 tablespoons of the reserved olive oil in a large skillet over medium heat. Carefully transfer chicken to skillet, skin side down. Cook, undisturbed, until skin is golden brown and crisp, 3 minutes. Meanwhile, increase oven temperature to 400°F.
  4. Return chicken, skin side up, to dish with potatoes, garlic, lemons, and olives. Transfer to the oven and roast for 8 minutes, or until everything is heated through and chicken skin is crispy. Finish with chopped parsley, squeeze of lemon, and a drizzle of Pompeian Robust Extra Virgin Olive Oil.