Lemon Garlic Butter Chicken with Roasted Potatoes

Ingredients

• 2 lb chicken leg quarters
• 6 tbsp butter (softened)
• salt (to taste)
• 1 tbsp black pepper
• 1 tbsp red chili flakes
• 2 tbsp lemon juice
• 1 tsp oregano
• 2 tbsp garlic (freshly minced)
• 1 tbsp coriander (freshly chopped; use for garnish)
• 4 potatoes (large, diced)
• lemon (for garnish)

Steps

1. 1

   In a mixing bowl, add the softened butter, salt, black pepper, oregano, red chili flakes, minced garlic, and lemon juice.

2. 2

   Mix the butter and seasonings well until fully combined into a seasoned garlic-butter mixture.

3. 3

   Place the diced potatoes and chicken leg quarters in a skillet.

4. 4

   Add the prepared butter mixture to the skillet. Coat the chicken and potatoes well with the garlic-butter mixture.

5. 5

   Turn the heat to medium. Cook until the chicken starts to change color, then flip the chicken pieces to cook the other sides.

6. 6

   Cover the skillet, reduce the heat to low, and cook for 15–20 minutes, or until the chicken and potatoes are fully cooked.

7. 7

   Garnish with lemon and freshly diced coriander before serving.

Notes

The source does not specify the skillet size, chicken internal temperature, or an exact doneness test beyond stating that the chicken and potatoes should be fully cooked.

Nutrition per serving

• main
• chicken
• skillet
• one-pan
• spicy
• lemon garlic
• butter-based