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Lemon Pepper Chicken

Juicy, crispy Lemon Pepper Chicken Dinner made with tender chicken leg quarters, roasted baby potatoes, fresh lemon, garlic, smoked paprika, and herbs. This easy one-pan meal is packed with flavour, simple to prepare, and perfect for busy weeknights or family dinners.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings: 4 servings

Ingredients

  • 4 Chicken leg quarters (washed & pat dried)
  • 500 g Baby potatoes (parboiled)
  • ¼ cup Olive oil (4 tbsp)
  • ¼ cup lemon juice (about 2 large lemons)
  • 2 tbsp Chopped garlic
  • 3 tsp Smoked paprika (plus extra for sprinkling)
  • 1 tsp Onion powder
  • 1 tsp Black pepper
  • 1–1½ tsp Salt (to taste)
  • ½ – 1 tsp Chicken powder (optional)
  • 1–2 tbsp Fresh thyme (or 1 tsp dried)
  • Zest of 1 lemon
  • Fresh herbs (coriander/chives for garnish)

Instructions

  • First, preheat your oven to 200°C (390°F) using both the top and bottom heating elements. Meanwhile, lightly grease a large baking dish or roasting pan to prevent sticking and ensure even roasting.
  • Next, combine the olive oil, fresh lemon juice, chopped garlic, smoked paprika, onion powder, black pepper, salt, chicken powder (if using), thyme, and fresh lemon zest in a large bowl. Whisk everything together until the marinade is smooth, fragrant, and well combined.
  • Pat the chicken leg quarters completely dry using paper towels, as removing excess moisture helps the skin become beautifully crispy while roasting.
    Add the chicken and the parboiled baby potatoes to the baking dish. Then pour the prepared marinade over both the chicken and potatoes. Massage the marinade thoroughly into every piece of chicken and coat the potatoes evenly. Finally, sprinkle an extra dusting of smoked paprika over the chicken for richer colour and flavour.
  • Place the baking dish into the preheated oven and roast uncovered for 45–55 minutes, or until the chicken is fully cooked and reaches an internal temperature of 74°C (165°F). During roasting, the potatoes will become tender while absorbing the flavourful juices from the chicken.
  • Once the chicken is fully cooked, switch the oven to the broil (grill) setting and broil for 2–3 minutes. This final step creates beautifully golden, crispy skin while adding extra caramelization to both the chicken and potatoes. Keep a close eye on the dish to prevent burning.
  • Finally, remove the baking dish from the oven and let the chicken rest for about 5 minutes before serving. Garnish generously with freshly chopped coriander or chives and serve immediately alongside the crispy roasted potatoes. Add extra lemon wedges on the side for even more fresh citrus flavour.