Roasted Chicken & Red Potatoes

Total Time

Prep: 15 min. Bake: 55 min.


6 servings

Updated: Apr. 24, 2022
Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor—the meat juices help cook the veggies just perfectly. —Sherri Melotik, Oak Creek, Wisconsin
Roasted Chicken & Red Potatoes Recipe photo by Taste of Home


  • 2 pounds red potatoes, cut into 1-inch pieces
  • 1 package (9 ounces) fresh spinach
  • 1 large onion, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon salt, divided
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper, divided
  • 6 chicken leg quarters
  • 3/4 teaspoon paprika


  1. Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine.
  2. Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.

Test Kitchen Tips
  • Common olive oil works better for cooking at high heat than virgin or extra-virgin oil. These higher grades have ideal flavor for cold foods, but they smoke at lower temperatures.
  • Using baby spinach saves prep time because you don’t have to remove the tough stems of mature spinach. Some people prefer baby spinach’s tender texture in salads.
  • Check out our favorite 30-minute chicken recipes.
  • Nutrition Facts

    1 chicken leg quarter with 1 cup vegetable mixture: 449 calories, 21g fat (5g saturated fat), 105mg cholesterol, 529mg sodium, 29g carbohydrate (3g sugars, 4g fiber), 35g protein.