Herb-Roasted Chicken Dinner

Herb-Roasted Chicken Dinner

Makes 4 servings


  • 4 fresh chicken leg quarters
  • 4 small yellow potatoes, cut into halves
  • 1 tbsp butter, melted
  • 2 tsp rosemary, finely crushed
  • ¾ tsp thyme leaves or ½ teaspoon ground thyme
  • ½ tsp garlic pepper seasoning
  • ½ tsp oregano leaves or ¼ teaspoon ground oregano


  1. Preheat the oven to 425 degrees F. Line broiler pan with foil. Spray broiler pan rack with nonstick cooking spray. Wash hands. Place chicken and potatoes on rack. Wash hands.
  2. In a small bowl, mix butter, rosemary, thyme, garlic pepper and oregano. Rub or brush mixture evenly on chicken and potatoes. Wash hands.
  3. Roast chicken and potatoes 35 to 40 minutes or until potatoes are tender and chicken is done (internal temp 180 degrees F).