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Golden-skinned chicken leg quarters over crisped potato wedges, lemon wedges and rosemary scattered on a dark sheet pan.

Cosce di Pollo al Forno: Crispy Roasted Chicken Legs

Garlic, lemon, and rosemary chicken leg quarters roasted over potato wedges until the skin crisps and the meat falls off the bone.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 293
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces chicken leg quarters (thigh and drumstick attached, skin on) (about 300 g each, 1.2 kg total); pat very dry for crisp skin
  • 3 tbsp olive oil (45 ml)
  • 4 garlic cloves , minced
  • 2 sprigs fresh rosemary chopped, plus extra for garnish; or 1 tsp dried
  • 1 lemon , zested and quartered
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika optional, adds color
For the potatoes
  • 700 g Yukon gold potatoes cut into 3 cm wedges; or another waxy potato
  • 1 tbsp olive oil (15 ml)
  • 0.5 tsp salt
For finishing
  • 60 ml dry white wine optional, for deglazing the pan

Method
 

Marinate the chicken
  1. Pat the chicken leg quarters dry with paper towels. This step matters more than any spice for crisp skin.
  2. In a mixing bowl, combine 3 tbsp olive oil, garlic, chopped rosemary, lemon zest, salt, pepper, and paprika. Rub the mixture under and over the skin of each leg.
  3. Let the chicken sit at room temperature for 20 minutes, or cover and refrigerate up to 24 hours for deeper flavor.
Roast
  1. Heat the oven to 200 C / 400 F.
  2. Toss the potato wedges with 1 tbsp olive oil and 0.5 tsp salt, then spread them in a single layer across a sheet pan 33 x 46 cm / 13 x 18 inch.
  3. Arrange the chicken legs skin side up directly on top of the potatoes, leaving space between each piece so the skin can crisp instead of steam.
  4. Roast for 45 to 50 minutes, until the skin is deep golden and an instant-read thermometer inserted near the bone reads 165 F / 74 C. Potatoes should be tender when pierced with a fork.
  5. If the pan looks dry halfway through, splash in the white wine to loosen the drippings and baste the potatoes.
Finish and serve
  1. Squeeze the reserved lemon quarters over the chicken as soon as it comes out of the oven.
  2. Let everything rest on the pan for 5 minutes before serving. This keeps the juices in the meat instead of on your cutting board.

Notes

  • Dry the chicken thoroughly before seasoning for crisp skin
  • Leave space between legs on the pan, don't crowd them
  • Marinate overnight if time allows for deeper flavor
  • Check temperature at the bone, the slowest point to cook