Introduction
Have you ever craved the ultimate roasted chicken plate with veggies and potatoes that’s both comforting and bursting with flavor? This oven-roasted masterpiece combines juicy, herb-kissed chicken, golden potatoes, crisp cucumbers, ripe tomatoes, and tangy olives for a one-pan dinner that feels like a warm hug. Perfect for family gatherings or a cozy weeknight feast, this roasted chicken plate with veggies and potatoes elevates simple ingredients into a restaurant-worthy meal. With minimal hands-on time and maximum taste, you’ll wonder why you haven’t tried this before!
Ingredients List
- Chicken leg quarters (4 pieces) – skin-on for extra crispiness; substitute with bone-in chicken breasts if preferred
- Baby potatoes (1½ lbs), halved – Yukon Gold or fingerlings work best; sweet potatoes make a colorful swap
- Mixed olives (½ cup) – kalamata and green for briny pops; capers are a fun substitute
- Cucumber slices (1 cup) – for freshness; zucchini ribbons can replace for a warm veggie twist
- Tomato wedges (2 medium) – choose ripe, juicy tomatoes; cherry tomatoes halved also shine here
- Red onion slices (½ medium onion) – thinly sliced for mild pungency; shallots are a mellow alternative
- Greek yogurt sauce:
- Plain Greek yogurt (½ cup)
- Fresh dill, chopped (1 tbsp)
- Lemon zest (½ tsp)
- Garlic, minced (1 clove)
- Olive oil (3 tbsp) – extra virgin for depth; avocado oil works too
- Herb blend:
- Dried oregano (1 tsp)
- Paprika (1 tsp)
- Garlic powder (½ tsp)
- Salt (1 tsp) and freshly cracked black pepper (½ tsp)
- Fresh parsley, chopped (2 tbsp) for garnish
Timing
- Prep time: 15 minutes (chopping veggies, seasoning chicken)
- Cook time: 40–45 minutes (until chicken skin is golden and potatoes are tender)
- Total time: 55–60 minutes
Comparison: Just as quick as takeout and infinitely more satisfying!
Instructions
Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C). While it heats, line a rimmed baking sheet with parchment paper or lightly oil it—this ensures easy cleanup and crisp edges.
Step 2: Season the Chicken
In a small bowl, whisk together olive oil, oregano, paprika, garlic powder, salt, and pepper. Pat chicken dry, then rub the herb-oil mixture evenly over each piece. Let rest for 5 minutes to let flavors meld.
Step 3: Arrange Potatoes and Onions
Toss halved baby potatoes and red onion slices with a drizzle of olive oil and a pinch of salt and pepper. Spread them evenly on the baking sheet, creating little nests for the chicken to sit in.
Step 4: Roast to Perfection
Nestle the seasoned chicken quarters skin-side up among the potatoes. Roast in the preheated oven for 40–45 minutes, turning the pan halfway through. The chicken skin should blister to a rich golden brown and potatoes should be fork-tender.
Step 5: Whip Up the Yogurt Sauce
While the chicken roasts, stir together Greek yogurt, dill, lemon zest, and minced garlic. Season with a pinch of salt. Chill until ready to serve for a cool, creamy contrast.
Step 6: Plate and Garnish
Arrange cucumber slices, tomato wedges, and mixed olives on a large platter. Transfer roasted chicken and potatoes to the center. Drizzle the yogurt sauce over cucumbers, sprinkle chopped parsley over the chicken, and dive in!
Nutritional Info
Per serving (based on 4 servings)
- Calories: 520 kcal
- Protein: 36 g
- Carbohydrates: 32 g
- Fat: 28 g
- Fiber: 5 g
- Sugar: 4 g
Healthier Alternatives
- Keto: Replace potatoes with roasted cauliflower florets to slash carbs.
- Vegan: Use marinated tofu steaks instead of chicken; swap Greek yogurt sauce for cashew-based “tzatziki.”
- Gluten-Free: This recipe is naturally gluten-free—just double-check that your spice blends haven’t been cross-contaminated.
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