I love that this meal is cooked in the oven in only one pan. I love that it cooks for 1 hour without requiring any of my attention. I love that it calls for leg quarters because they are usually the most inexpensive cut of chicken, so this recipe helps our family stick to our grocery budget. The best part is that it’s a delicious and family friendly meal, too.
The instructions for this recommend that you should sprinkle your chicken with seasoning, top it with some onion and cilantro and let it hang out in your refrigerator for several hours to allow the flavors to fully develop, but if you don’t have time for that, you can simply season the meat and proceed with the rest of the recipe. If you don’t have fresh cilantro, you can skip that part, too.
This recipe is very versatile. The instructions call for Pollo Asada Seasoning. If you can’t find this in the spice section of your local grocery store, check in the ethnic aisle of your grocery store. If you still can’t find it, use your favorite spice blend. I have coated my chicken with lemon pepper or Cajun seasoning at times. No matter what seasoning I use, it’s always delicious.
I’m really beginning to fall in love with one pan dinners, but I suspect you figured that out from the beginning of this post. 
Give our recipe for Roasted Chicken Leg Quarters and potatoes a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- 4 teaspoons pollo asada seasoning
- 4 teaspoons cider vinegar
- 4 chicken leg quarters
- 1 onion, thinly sliced
- handful of cilantro leaves
- 6 potatoes, peeled and sliced into ½ inch rounds
- 1 tablespoon extra virgin olive oil
- ½ teaspoon seasoned salt
- ¼ teaspoon black pepper
- Pat chicken dry with paper towels.
- Brush each chicken leg quarter with 1 teaspoon vinegar
- Sprinkle each with 1 teaspoon pollo asada seasoning.
- Place in a covered dish or zip closure bag and top with a few of the slices of onion, and a handful of cilantro.
- Place in refrigerator for at least two hours or up to 12.
- When ready to cook, preheat oven to 425 degrees.
- Arrange sliced onion over the bottom of a 9X13 inch pan.
- Add ½ cup of water to the pan.
- Place potatoes on top of onions, slightly overlapping.
- Drizzle olive oil on top of potatoes.
- Sprinkle with seasoned salt and pepper.
- Arrange chicken leg quarters on top of potatoes.
- Place in 425 degree oven for 1 hour.
- Thighs, when pierced with a knife, will have juice that runs clear.
- Separate thighs and legs before serving.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 691
|
|
% Daily Value
|
|
Total Fat 37.8g
58%
|
|
Saturated Fat 9.8g
49%
|
|
Trans Fat 0.0g
|
|
Cholesterol 229mg
76%
|
|
Sodium 819mg
34%
|
|
Total Carbohydrates 35.9g
12%
|
|
Dietary Fiber 5.8g
23%
|
|
Sugars 3.4g
|
|
Protein 55.2g
|
|
Vitamin A 4%
Vitamin C 73%
|
|
Calcium 3%
Iron 13%
|
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