## Description Fresh, aromatic rosemary and garlic flavor these chicken leg quarters, which are baked in the oven along with potatoes. Everything crisps to a perfect golden brown. Serve with a vegetable on the side, if you like. ## Ingredients - 2 russet potatoes, cubed - 1½ tablespoons olive oil - 2 teaspoons chopped fresh rosemary - 1 garlic clove, minced - ½ teaspoon kosher salt - 2 bone-in, skin-on chicken leg quarters (thigh and drumstick) ## Instructions 1. Preheat the oven to 375°F. 2. Arrange the potatoes in the bottom of an 8-inch square baking dish. 3. In a small bowl, mix together the oil, rosemary, garlic, and salt. Spread the mixture all over the chicken thighs, then arrange the chicken on top of the potatoes. 4. Bake for 1 hour to 1 hour 15 minutes, until the chicken skin is browned and crisp and the chicken is cooked through. Serve hot. ## Optional Finishing Touch Add a squeeze of lemon juice and a handful of toasted pine nuts for extra flavor. ## Pairing Tip Serve with sautéed or steamed green beans, with a light drizzle of melted butter.​​​​​​​​​​​​​​​​